Start a stock pot of boiling water for potatoes. When water is boiling, add potatoes and boil for 30 minutes. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.
Meanwhile, in a large skillet heat olive oil. Saute celery, carrots, onion and garlic until tender. Add the cherry tomatoes, paprika, salt and pepper. Add chicken broth and buffalo wing sauce to the pan. Stir to combine. Reduce the heat and simmer while mixing the potatoes.
n a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese. Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles. Spoon the potatoes on top of the chicken mixture.
Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.
Freezing Directions-
Prepare as directed above except DO NOT bake. Instead, cover and freeze. To serve- Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly. If frozen bake for 1 hour.
Servings- 4
Originally Submitted
1/8/2011
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