Ah, Buffalo Chicken Stuffed Shells—a dish that’s almost like a cozy sweater for your taste buds, if sweaters were spicy, cheesy, and utterly irresistible. Picture this: a Sunday afternoon, the kids playing in the yard, while the kitchen is filled with the tangy scent of buffalo sauce mingling with creamy cheese. This recipe is a love letter to comfort food, a delightful mess of flavors that somehow manages to feel both familiar and exciting, like finding your favorite old sweater tucked away in a drawer with a surprise twenty-dollar bill in the pocket.
Steps
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine shredded rotisserie chicken, ranch seasoning, buffalo sauce, room temperature cream cheese, ½ cup of shredded mozzarella cheese, and black pepper until thoroughly mixed.
- Fill each cooked jumbo shell with the chicken mixture and arrange them in the prepared baking dish.
- Sprinkle the remaining mozzarella cheese and white cheddar cheese over the stuffed shells.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and melted.
- Finish by drizzling ranch dressing and buffalo sauce over the baked shells before serving.
Ingredients
- 12 ounces (340 g) jumbo pasta shells, cooked al dente
- 3 cups shredded rotisserie chicken
- 3 tablespoons homemade dry ranch seasoning, or 1 1/2 (1-ounce) packets of store-bought ranch seasoning
- ½ cup (128 g) buffalo sauce
- 1 block (8 ounces) cream cheese, softened
- 1 cup (113 g) shredded mozzarella cheese, divided
- 1 teaspoon black pepper
- 1 cup (113 g) shredded white cheddar cheese
- 2 tablespoons ranch dressing, for topping
- 2 tablespoons buffalo sauce, for topping
FAQ
- Can I prepare Buffalo Chicken Stuffed Shells in advance and freeze them?
- Yes, you can freeze Buffalo Chicken Stuffed Shells. Simply prepare the dish up to the baking step, place the stuffed shells in a 9×13 inch aluminum pan, cover with foil, and label with the dish name, instructions, and date. When ready to serve, bake directly from the freezer at 350°F for 45-60 minutes. These can be stored in the freezer for up to three months.
- What is the best way to store leftover Buffalo Chicken Stuffed Shells?
- To store leftovers, place the Buffalo Chicken Stuffed Shells in an airtight container and keep them in the refrigerator. They should stay fresh for up to four days when stored properly.
- Can I use homemade ingredients for this recipe?
- Absolutely! You can use homemade rotisserie chicken, dry ranch seasoning, and buffalo sauce. Homemade versions allow you to adjust flavors to your preference, such as making the buffalo sauce spicier or milder.
- Is it necessary to use buffalo sauce, or can I substitute it with hot sauce?
- It is recommended to use buffalo sauce rather than hot sauce for this recipe. Buffalo sauce provides a specific flavor profile that complements the dish, while hot sauce alone might not achieve the same balance.
- What type of dressing pairs well with Buffalo Chicken Stuffed Shells?
- Ranch dressing is a classic choice to drizzle over Buffalo Chicken Stuffed Shells, but blue cheese dressing is also a popular option that pairs well with buffalo chicken recipes.
Tips
- Use Rotisserie Chicken: Opt for rotisserie chicken, whether homemade or store-bought, for convenience and flavor. It adds a tender texture to the stuffed shells and saves time.
- Customize Your Buffalo Sauce: If you prefer making your own buffalo sauce, you can adjust the heat level to suit your taste. This gives you control over how spicy the dish turns out.
- Freezing Instructions: Prepare the stuffed shells without baking them and freeze in an aluminum pan. Label the dish with the name, date, and baking instructions. When ready to eat, bake directly from the freezer at 350°F for 45-60 minutes.
- Store Leftovers Properly: Keep any leftover stuffed shells in an airtight container in the refrigerator. They will stay fresh for up to four days, providing a quick and delicious meal option later in the week.
Equipment
- 9×13-inch aluminum pan (for freezing if you don’t already have one)
- Nonstick cooking spray (if not already available)
