Ingredients
Units
Scale
- 5–6 medium size Yukon Gold potatoes
- 1 packet ranch dressing mix
- 2/3 cup sour cream
- 2–3 tablespoons milk
- 1 tablespoon olive oil
- 1/2 cup sweet onion chopped
- 2 tablespoons tomato paste
- 1/2 cup Frank’s Red Hot Buffalo Wings Sauce
- 1/4 cup chicken broth
- 1 rotisserie chicken removed from bone and shredded (without skin)
- 1/4 cup blue cheese
- 1 cup mozzarella cheese
- 1/4 cup shredded cheddar cheese for topping
Instructions
Prepare the potatoes:
- Peel and dice potatoes. Cook in boiling water until fork tender, about 15-20 minutes. Drain.
- Using a potato masher or hand held mixer, mix in sour cream and Ranch packet. Add milk until desired consistency is achieved.
Prepare the buffalo chicken:
- Preheat oven to 350 degrees.
- Sauté onions in a tablespoon of olive oil over medium heat until translucent. Add the tomato paste, wing sauce, and chicken broth and stir until smooth. Add shredded chicken and the blue cheese and mozzarella cheese and stir.
- Pour chicken mixture into a lightly greased casserole dish. Top with the mashed potatoes – pipe them on if you want to get fancy :) Top potatoes with cheddar cheese.
- Bake at 350 degrees for 30-40 minutes, or until the mixture is bubbly and the top is lightly golden.
- Prep Time: 20
- Cook Time: 40