Creamy Buffalo Chicken Stuffed Shells (Print-Friendly Version)
Twenty jumbo shells hold shredded chicken in a cream cheese, buffalo sauce and ranch filling. Half the mozzarella goes inside and half forms the topping.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 20 jumbo pasta shells
02 - 2 cups cooked, shredded chicken
03 - 8 oz cream cheese, softened
04 - ½ cup buffalo wing sauce
05 - 1 cup shredded mozzarella cheese, divided
06 - ½ cup ranch dressing or blue cheese dressing
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ¼ tsp black pepper
10 - 2 green onions, chopped (optional, for garnish)
11 - Non-stick cooking spray
# How to Make It:
01 - Heat the oven to 375°F and grease a 9-by-13-inch baking dish. Boil twenty jumbo shells according to their package until just al dente; drain and let them cool enough to handle.
02 - Beat softened cream cheese with buffalo sauce, dressing, garlic powder, onion powder and pepper until smooth. Fold in cooked shredded chicken and half a cup of mozzarella.
03 - Divide filling among the shells without tearing their edges. Arrange open-side up in one layer. If a shell splits, place it against a neighboring shell to support the filling.
04 - Scatter the remaining half cup mozzarella across the shells. Cover with foil and bake about twenty minutes, then uncover for roughly ten minutes more.
05 - Check the center of several filled shells reaches 165°F; continue baking as needed. Let the dish stand briefly before garnishing with optional green onion and serving.
# Extra Suggestions:
01 - Use jumbo shells intended for stuffing, not small soup shells. Cook a few spare shells separately if breakage is a concern.
02 - Use a prepared wing sauce with a heat level you enjoy. Straight concentrated hot sauce can make this quantity much sharper.
03 - Soft cheese blends evenly with the dressing before chicken is added. Cold lumps are difficult to remove once the filling is assembled.
04 - This measured version uses cream cheese and twenty shells. Adding the ricotta from the older twelve-shell version changes both filling volume and seasoning.