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Preparation:

  • Water 1 l
  • Fresh cream 100 g
  • Vegetable oil 100 ml
  • Onion, finely grated 200 g
  • Celery, finely chopped 50 g
  • Carrot, grated 200 g
  • Garlic cloves, minced 20 g
  • Chicken rotisserie, shredded 1000 g
  • Tomatoes, diced 300 g
  • Salt and Pepper 1 tsp
  • Tomato paste 100 g
  • Ricotta cheese 300 g
  • Blue cheese 50 g
  • Leaf parsley, minced 30 g
  • Egg, lightly beaten 5 pc
  • Spring thyme, chopped 20 g
  • White cheddar cheese, cut into thin slices 100 g
  • Skim mozzarella cheese, shredded 200 g
  1. Preparation:

    • Prepare mashed potatoes by adding 180g Knorr Mashed Potato to 1L boiling water. Stir for 2 minutes in pan then add fresh cream. Set aside.
    • In the casserole, heat oil over medium heat. Add the onion, celery, and carrot; cook and stir until the vegetables are tender.
    • Add the garlic and cook 2 minutes longer, then add the shredded chicken.
    • Stir in the tomatoes, Hellmann's Table Top Hot Sauce, Knorr Poultry Seasoning, salt, and pepper; bring the mixture to boil.
    • Cover and simmer for 30 minutes.
    • In a medium size bowl, mix the ricotta cheese, blue cheese, parsley, and egg.
    • Spread 1 1/2 cup of the tomato prepared sauce into a greased 13x9-inch baking dish.
    • Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup blue cheese.
    • Repeat layers twice.
    • Bake covered at 350°F for 20 minutes.
    • Uncover, bake 20 to 25 minutes longer or until bubbly and the cheese is melted.
    • Let stand 10 minutes before serving.