1-1/2 lb. ground or diced chicken
1 celery rib, diced
1 small carrot, grated
2 garlic cloves, minced
1 can (14 oz.) diced tomatoes, drained
1 bottle (12 oz.) Buffalo Wing sauce
1/2 cup water
1-1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 carton (15 oz.) ricotta cheese
1-3/4 cups (7 oz.) crumbled bleu cheese, divided
1/2 cup minced Italian parsley
1 egg lightly beaten
3 cups Mozzarella cheese
2 cups white cheddar cheese
1. In a Dutch oven, heat oil over medium heat. Add chicken, carrot, celery, onion. Cook and stir until meat is cooked and vegetables are tender. Add garlic. Cook 2 minutes longer. Stir in water, tomatoes, wing sauce, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
2. Meanwhile cook noodles. In a bowl, mix ricotta cheese, parsley and egg and 3/4 cup bleu cheese.
3. Spread 1-1/2 cup sauce mix into greased 13 x 9-inch baking dish. Layer with 3 noodles, 1/2 cup sauce mix, 2/3 cup ricotta mix, 1 cup Mozzarella, 2/3 cup cheddar and 1/3 cup bleu cheese. Repeat layers twice.
4. Bake covered at 350 degrees for 20 minutes. Bake uncovered for 20-25 minutes longer. Let stand for 10 minutes then serve.