Cook noodles according to package, drain and rinse with cold water.

Preheat oven to 350 and grease a 9x13 casserole dish with nonstick spray.

In a large saute pan or dutch oven, heat oil over high heat. Once hot, add carrots, celery, and onions and cook for 6-7 minutes or until softened. Add garlic for one minute.

In a large bowl, mix together shredded chicken and buffalo sauce. Add in carrots, celery, onion, and garlic into chicken mixture. Stir until combined.

In smaller bowl, mix together ricotta, blue cheese, egg and parsley. Add in 3/4 cup mozzarella cheese. Stir.

In bottom of casserole dish, layer 1/2 of the buffalo chicken mixture. Then add a layer of noodles. Add half of the ricotta mixture, followed by a layer of noodles. Add the other half of the chicken mixture, followed by more noodles, and then the rest of the ricotta mixture. Top with remaining shredded mozzarella.

Bake for 40 minutes and then broil for the last 4-5 minutes to get a golden top. Let rest 15 minutes before serving.

Enjoy!