Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Start a stock pot of boiling water for potatoes.
2. 8610924 Upgrade to a paid membership 56950 to unlock all instructions 4931
3. 1661500 Upgrade to a paid membership 12645 to unlock all instructions 63526
4. 2010861 Upgrade to a paid membership 27086 to unlock all instructions 13920
5. 4526416 Upgrade to a paid membership 16007 to unlock all instructions 62155
6. 9709898 Upgrade to a paid membership 3974 to unlock all instructions 58536
7. 5758564 Upgrade to a paid membership 46351 to unlock all instructions 11845
8. 8290250 Upgrade to a paid membership 61251 to unlock all instructions 55183
9. 6335154 Upgrade to a paid membership 71205 to unlock all instructions 3958
10. 7186889 Upgrade to a paid membership 96302 to unlock all instructions 14094
11. 4510814 Upgrade to a paid membership 10888 to unlock all instructions 5601
12. 4688332 Upgrade to a paid membership 18975 to unlock all instructions 3548

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 744056 Upgrade to a paid membership 83686 to unlock all instructions 57376

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Start a stock pot of boiling water for potatoes.
2. When water is boiling, add potatoes and boil for 30 minutes.
3. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.
4. Meanwhile, in a large skillet heat olive oil.
5. Saute celery, carrots, onion and garlic until tender.
6. Add the cherry tomatoes, paprika, salt and pepper.
7. Add chicken, chicken broth and buffalo wing sauce to the pan. Stir to combine.
8. Reduce the heat and simmer while mixing the potatoes.
9. In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.
10. Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles.
11. Spoon the potatoes on top of the chicken mixture.
12. Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.