Creamy Buffalo Chicken Stuffed Shells Tasty Dinner Idea

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- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup buffalo sauce (adjust for heat preference) - 1 cup cream cheese, softened - 1 cup ranch dressing - 1 cup mozzarella cheese, shredded - 1/2 cup blue cheese crumbles (optional) - 2 tablespoons green onions, sliced for garnish - Salt and pepper to taste - Cooking spray or oil for greasing the baking dish - Extra buffalo sauce for drizzling - Fresh herbs like parsley or cilantro for garnish - Diced celery for crunch - Use Greek yogurt instead of ranch dressing for a lighter twist. - Swap shredded chicken with shredded rotisserie turkey for variety. - Try different cheeses, like pepper jack for a spicy kick. {{ingredient_image_1}} Making creamy buffalo chicken stuffed shells is fun and simple. You’ll need about 50 minutes. This meal serves four. First, we cook the pasta shells, then mix the filling. Lastly, we bake and serve. 1. Preheat your oven to 375°F (190°C). This step warms the oven for baking. 2. Boil salted water in a large pot. Cook the jumbo shells until they are al dente. Check the package for timing. Drain the shells and let them cool a bit. 3. In a large bowl, mix the shredded chicken with buffalo sauce. Add cream cheese, ranch dressing, and half of the mozzarella cheese. If you like, add blue cheese. Stir until everything is well combined. Add salt and pepper to taste. 4. Grease a 9x13-inch baking dish with cooking spray or oil. This keeps the shells from sticking. 5. Stuff each shell with the chicken mixture. Place the stuffed shells in the baking dish in a single layer. 6. Sprinkle the remaining mozzarella cheese on top of the shells. This gives them a nice cheesy crust. 7. Cover the dish with aluminum foil. Bake for 20 minutes in your preheated oven. 8. After 20 minutes, take off the foil. Bake for another 10 minutes. This lets the cheese melt and bubble. Once the shells are done, take them out of the oven. Let them cool for a few minutes. This helps with serving. Garnish with sliced green onions for a fresh touch. Enjoy your creamy buffalo chicken stuffed shells hot, and watch everyone love this dish! To get the best jumbo shells, boil them in salted water. Cook until they are al dente; this makes them firm enough to hold the filling. Drain the shells and let them cool slightly. This helps you handle them without burning your fingers. Make sure not to overcook the shells. If they are too soft, they might break when you stuff them. If you have leftovers, store them in an airtight container. They will last in the fridge for up to three days. To reheat, place them in a baking dish. Cover with foil to keep them moist. Bake at 350°F (175°C) for about 20 minutes. Make sure the center is hot before serving. You can also microwave them if you want a quicker option. One common mistake is overstuffing the shells. Stuff them just enough so they hold together. Another mistake is forgetting to season the filling. Always taste your mixture before stuffing. Finally, don’t skip the foil cover when baking. This helps the cheese melt evenly and keeps your dish moist. Pro Tips Cook the Shells Al Dente: For the best texture, ensure you cook the jumbo shells just until al dente. They will continue to cook in the oven, preventing them from becoming mushy. Adjust the Heat: Customize the spice level by adjusting the amount of buffalo sauce. Start with less if you're unsure, and you can always add more to taste before stuffing the shells. Cheese Variations: Feel free to swap out the mozzarella for other cheeses like cheddar or pepper jack for a different flavor profile. This can add a nice twist to your stuffed shells. Make Ahead: Prepare the stuffed shells in advance and store them in the refrigerator. When you're ready to bake, just increase the baking time slightly to ensure they're heated through. {{image_2}} You can change up the flavor of your stuffed shells by using different sauces. If you prefer a milder taste, try using a barbecue sauce. For a tangy twist, go for a sweet chili sauce. You can even mix buffalo sauce with ranch dressing for a creamy kick. Each sauce gives your dish a new life. Not a fan of chicken? No problem! You can swap in shredded turkey or cooked ground beef. For a lighter option, try shredded rotisserie chicken. If you want to go plant-based, use shredded jackfruit or tempeh. These alternatives will still give you that hearty feel. You can easily make these shells vegetarian. Just skip the meat and add more veggies. Consider using sautéed spinach, mushrooms, or zucchini. Mixing in some black beans or lentils adds protein too. You can keep the cream cheese and ranch dressing for flavor. This way, everyone can enjoy a tasty meal! To store your Creamy Buffalo Chicken Stuffed Shells, let them cool first. Place them in an airtight container. Make sure to keep them in the fridge. They stay fresh for up to three days. This helps keep the flavors intact. If you want to freeze your leftovers, use a freezer-safe container. You can freeze them for up to two months. Wrap the dish tightly with plastic wrap, then foil. This prevents freezer burn. When you're ready to eat, just thaw them overnight in the fridge. Reheating is easy. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of water or extra buffalo sauce to keep them moist. Cover with foil to avoid drying out. Heat for about 20 minutes or until hot. You can also use the microwave for quick meals. Just heat in short bursts until warm. Enjoy your tasty meal! The best way to reheat these stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Heat for about 15 to 20 minutes. If you want them extra cheesy, remove the foil for the last 5 minutes. You can also microwave them. Just place a few shells on a plate and heat for about 2 minutes. Check to see if they are warm throughout. Yes, you can use regular pasta instead of jumbo shells. I suggest using a shape that can hold filling well, like penne or rigatoni. Keep in mind that cooking times may vary. Make sure to adjust the cooking time so your pasta is al dente. Stuffing smaller pasta shapes can be a bit tricky, but it still tastes great! The spice level of these stuffed shells depends on the buffalo sauce you use. You can adjust the spice by choosing a milder sauce or adding less sauce. If you enjoy heat, use a hotter sauce. The cream cheese and ranch dressing help cool down the heat, making it more balanced. It’s all about your taste! We covered the key parts of making Creamy Buffalo Chicken Stuffed Shells. You learned about the right ingredients and their measurements. I shared tips to enhance flavors and suggested easy substitutions. The step-by-step guide made cooking simple and clear. I also shared storage tips and ways to avoid common mistakes. Finally, I gave variations to keep the dish fresh. With these tips, you can enjoy a tasty meal every time. Now, get cooking and create a dish your family will love!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your dinner routine? Creamy Buffalo Chicken Stuffed Shells bring bold flavors and comfort together in one dish. With just a few ingredients, you can create a meal your family will love. Whether you’re a novice cook or a seasoned chef, this recipe will guide you through each step. Let’s dive in and make dinner exciting again!

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Why I Love This Recipe

  1. Bold Flavor: The combination of buffalo sauce and ranch dressing creates a deliciously tangy and zesty filling that packs a punch.
  2. Comfort Food: Stuffed shells are a classic comfort food that brings warmth and satisfaction to any meal.
  3. Easy to Make: This recipe comes together quickly, making it perfect for a weeknight dinner or a gathering with friends.
  4. Customizable: You can easily adjust the heat level by adding more or less buffalo sauce, and personalize it with your favorite cheeses.

Ingredients

List of Ingredients with Measurements

– 20 jumbo pasta shells

– 2 cups cooked chicken, shredded

– 1 cup buffalo sauce (adjust for heat preference)

– 1 cup cream cheese, softened

– 1 cup ranch dressing

– 1 cup mozzarella cheese, shredded

– 1/2 cup blue cheese crumbles (optional)

– 2 tablespoons green onions, sliced for garnish

– Salt and pepper to taste

– Cooking spray or oil for greasing the baking dish

Optional Ingredients for Flavor Enhancement

– Extra buffalo sauce for drizzling

– Fresh herbs like parsley or cilantro for garnish

– Diced celery for crunch

Substitutions and Alternatives

– Use Greek yogurt instead of ranch dressing for a lighter twist.

– Swap shredded chicken with shredded rotisserie turkey for variety.

– Try different cheeses, like pepper jack for a spicy kick.

Step-by-Step Instructions

Preparation and Cooking Overview

Making creamy buffalo chicken stuffed shells is fun and simple. You’ll need about 50 minutes. This meal serves four. First, we cook the pasta shells, then mix the filling. Lastly, we bake and serve.

Detailed Cooking Steps

1. Preheat your oven to 375°F (190°C). This step warms the oven for baking.

2. Boil salted water in a large pot. Cook the jumbo shells until they are al dente. Check the package for timing. Drain the shells and let them cool a bit.

3. In a large bowl, mix the shredded chicken with buffalo sauce. Add cream cheese, ranch dressing, and half of the mozzarella cheese. If you like, add blue cheese. Stir until everything is well combined. Add salt and pepper to taste.

4. Grease a 9×13-inch baking dish with cooking spray or oil. This keeps the shells from sticking.

5. Stuff each shell with the chicken mixture. Place the stuffed shells in the baking dish in a single layer.

6. Sprinkle the remaining mozzarella cheese on top of the shells. This gives them a nice cheesy crust.

7. Cover the dish with aluminum foil. Bake for 20 minutes in your preheated oven.

8. After 20 minutes, take off the foil. Bake for another 10 minutes. This lets the cheese melt and bubble.

Finalizing and Serving Instructions

Once the shells are done, take them out of the oven. Let them cool for a few minutes. This helps with serving. Garnish with sliced green onions for a fresh touch. Enjoy your creamy buffalo chicken stuffed shells hot, and watch everyone love this dish!

Tips & Tricks

Cooking Tips for Perfect Shells

To get the best jumbo shells, boil them in salted water. Cook until they are al dente; this makes them firm enough to hold the filling. Drain the shells and let them cool slightly. This helps you handle them without burning your fingers. Make sure not to overcook the shells. If they are too soft, they might break when you stuff them.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container. They will last in the fridge for up to three days. To reheat, place them in a baking dish. Cover with foil to keep them moist. Bake at 350°F (175°C) for about 20 minutes. Make sure the center is hot before serving. You can also microwave them if you want a quicker option.

Common Mistakes to Avoid

One common mistake is overstuffing the shells. Stuff them just enough so they hold together. Another mistake is forgetting to season the filling. Always taste your mixture before stuffing. Finally, don’t skip the foil cover when baking. This helps the cheese melt evenly and keeps your dish moist.

Pro Tips

  1. Cook the Shells Al Dente: For the best texture, ensure you cook the jumbo shells just until al dente. They will continue to cook in the oven, preventing them from becoming mushy.
  2. Adjust the Heat: Customize the spice level by adjusting the amount of buffalo sauce. Start with less if you’re unsure, and you can always add more to taste before stuffing the shells.
  3. Cheese Variations: Feel free to swap out the mozzarella for other cheeses like cheddar or pepper jack for a different flavor profile. This can add a nice twist to your stuffed shells.
  4. Make Ahead: Prepare the stuffed shells in advance and store them in the refrigerator. When you’re ready to bake, just increase the baking time slightly to ensure they’re heated through.

Variations

Different Sauces to Use

You can change up the flavor of your stuffed shells by using different sauces. If you prefer a milder taste, try using a barbecue sauce. For a tangy twist, go for a sweet chili sauce. You can even mix buffalo sauce with ranch dressing for a creamy kick. Each sauce gives your dish a new life.

Alternative Protein Options

Not a fan of chicken? No problem! You can swap in shredded turkey or cooked ground beef. For a lighter option, try shredded rotisserie chicken. If you want to go plant-based, use shredded jackfruit or tempeh. These alternatives will still give you that hearty feel.

Vegetarian Adaptation Ideas

You can easily make these shells vegetarian. Just skip the meat and add more veggies. Consider using sautéed spinach, mushrooms, or zucchini. Mixing in some black beans or lentils adds protein too. You can keep the cream cheese and ranch dressing for flavor. This way, everyone can enjoy a tasty meal!

Storage Info

How to Store Leftovers

To store your Creamy Buffalo Chicken Stuffed Shells, let them cool first. Place them in an airtight container. Make sure to keep them in the fridge. They stay fresh for up to three days. This helps keep the flavors intact.

Freezing Instructions

If you want to freeze your leftovers, use a freezer-safe container. You can freeze them for up to two months. Wrap the dish tightly with plastic wrap, then foil. This prevents freezer burn. When you’re ready to eat, just thaw them overnight in the fridge.

Best Practices for Reheating

Reheating is easy. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of water or extra buffalo sauce to keep them moist. Cover with foil to avoid drying out. Heat for about 20 minutes or until hot. You can also use the microwave for quick meals. Just heat in short bursts until warm. Enjoy your tasty meal!

FAQs

What is the best way to reheat Creamy Buffalo Chicken Stuffed Shells?

The best way to reheat these stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Heat for about 15 to 20 minutes. If you want them extra cheesy, remove the foil for the last 5 minutes. You can also microwave them. Just place a few shells on a plate and heat for about 2 minutes. Check to see if they are warm throughout.

Can I use regular pasta instead of jumbo shells?

Yes, you can use regular pasta instead of jumbo shells. I suggest using a shape that can hold filling well, like penne or rigatoni. Keep in mind that cooking times may vary. Make sure to adjust the cooking time so your pasta is al dente. Stuffing smaller pasta shapes can be a bit tricky, but it still tastes great!

How spicy are Buffalo Chicken Stuffed Shells?

The spice level of these stuffed shells depends on the buffalo sauce you use. You can adjust the spice by choosing a milder sauce or adding less sauce. If you enjoy heat, use a hotter sauce. The cream cheese and ranch dressing help cool down the heat, making it more balanced. It’s all about your taste!

We covered the key parts of making Creamy Buffalo Chicken Stuffed Shells. You learned about the right ingredients and their measurements. I shared tips to enhance flavors and suggested easy substitutions. The step-by-step guide made cooking simple and clear. I also shared storage tips and ways to avoid common mistakes. Finally, I gave variations to keep the dish fresh. With these tips, you can enjoy a tasty meal every time. Now, get cooking and create a dish your family will lov

- 20 jumbo pasta shells - 2 cups cooked chicken, shredded - 1 cup buffalo sauce (adjust for heat preference) - 1 cup cream cheese, softened - 1 cup ranch dressing - 1 cup mozzarella cheese, shredded - 1/2 cup blue cheese crumbles (optional) - 2 tablespoons green onions, sliced for garnish - Salt and pepper to taste - Cooking spray or oil for greasing the baking dish - Extra buffalo sauce for drizzling - Fresh herbs like parsley or cilantro for garnish - Diced celery for crunch - Use Greek yogurt instead of ranch dressing for a lighter twist. - Swap shredded chicken with shredded rotisserie turkey for variety. - Try different cheeses, like pepper jack for a spicy kick. {{ingredient_image_1}} Making creamy buffalo chicken stuffed shells is fun and simple. You’ll need about 50 minutes. This meal serves four. First, we cook the pasta shells, then mix the filling. Lastly, we bake and serve. 1. Preheat your oven to 375°F (190°C). This step warms the oven for baking. 2. Boil salted water in a large pot. Cook the jumbo shells until they are al dente. Check the package for timing. Drain the shells and let them cool a bit. 3. In a large bowl, mix the shredded chicken with buffalo sauce. Add cream cheese, ranch dressing, and half of the mozzarella cheese. If you like, add blue cheese. Stir until everything is well combined. Add salt and pepper to taste. 4. Grease a 9x13-inch baking dish with cooking spray or oil. This keeps the shells from sticking. 5. Stuff each shell with the chicken mixture. Place the stuffed shells in the baking dish in a single layer. 6. Sprinkle the remaining mozzarella cheese on top of the shells. This gives them a nice cheesy crust. 7. Cover the dish with aluminum foil. Bake for 20 minutes in your preheated oven. 8. After 20 minutes, take off the foil. Bake for another 10 minutes. This lets the cheese melt and bubble. Once the shells are done, take them out of the oven. Let them cool for a few minutes. This helps with serving. Garnish with sliced green onions for a fresh touch. Enjoy your creamy buffalo chicken stuffed shells hot, and watch everyone love this dish! To get the best jumbo shells, boil them in salted water. Cook until they are al dente; this makes them firm enough to hold the filling. Drain the shells and let them cool slightly. This helps you handle them without burning your fingers. Make sure not to overcook the shells. If they are too soft, they might break when you stuff them. If you have leftovers, store them in an airtight container. They will last in the fridge for up to three days. To reheat, place them in a baking dish. Cover with foil to keep them moist. Bake at 350°F (175°C) for about 20 minutes. Make sure the center is hot before serving. You can also microwave them if you want a quicker option. One common mistake is overstuffing the shells. Stuff them just enough so they hold together. Another mistake is forgetting to season the filling. Always taste your mixture before stuffing. Finally, don’t skip the foil cover when baking. This helps the cheese melt evenly and keeps your dish moist. Pro Tips Cook the Shells Al Dente: For the best texture, ensure you cook the jumbo shells just until al dente. They will continue to cook in the oven, preventing them from becoming mushy. Adjust the Heat: Customize the spice level by adjusting the amount of buffalo sauce. Start with less if you're unsure, and you can always add more to taste before stuffing the shells. Cheese Variations: Feel free to swap out the mozzarella for other cheeses like cheddar or pepper jack for a different flavor profile. This can add a nice twist to your stuffed shells. Make Ahead: Prepare the stuffed shells in advance and store them in the refrigerator. When you're ready to bake, just increase the baking time slightly to ensure they're heated through. {{image_2}} You can change up the flavor of your stuffed shells by using different sauces. If you prefer a milder taste, try using a barbecue sauce. For a tangy twist, go for a sweet chili sauce. You can even mix buffalo sauce with ranch dressing for a creamy kick. Each sauce gives your dish a new life. Not a fan of chicken? No problem! You can swap in shredded turkey or cooked ground beef. For a lighter option, try shredded rotisserie chicken. If you want to go plant-based, use shredded jackfruit or tempeh. These alternatives will still give you that hearty feel. You can easily make these shells vegetarian. Just skip the meat and add more veggies. Consider using sautéed spinach, mushrooms, or zucchini. Mixing in some black beans or lentils adds protein too. You can keep the cream cheese and ranch dressing for flavor. This way, everyone can enjoy a tasty meal! To store your Creamy Buffalo Chicken Stuffed Shells, let them cool first. Place them in an airtight container. Make sure to keep them in the fridge. They stay fresh for up to three days. This helps keep the flavors intact. If you want to freeze your leftovers, use a freezer-safe container. You can freeze them for up to two months. Wrap the dish tightly with plastic wrap, then foil. This prevents freezer burn. When you're ready to eat, just thaw them overnight in the fridge. Reheating is easy. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of water or extra buffalo sauce to keep them moist. Cover with foil to avoid drying out. Heat for about 20 minutes or until hot. You can also use the microwave for quick meals. Just heat in short bursts until warm. Enjoy your tasty meal! The best way to reheat these stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Heat for about 15 to 20 minutes. If you want them extra cheesy, remove the foil for the last 5 minutes. You can also microwave them. Just place a few shells on a plate and heat for about 2 minutes. Check to see if they are warm throughout. Yes, you can use regular pasta instead of jumbo shells. I suggest using a shape that can hold filling well, like penne or rigatoni. Keep in mind that cooking times may vary. Make sure to adjust the cooking time so your pasta is al dente. Stuffing smaller pasta shapes can be a bit tricky, but it still tastes great! The spice level of these stuffed shells depends on the buffalo sauce you use. You can adjust the spice by choosing a milder sauce or adding less sauce. If you enjoy heat, use a hotter sauce. The cream cheese and ranch dressing help cool down the heat, making it more balanced. It’s all about your taste! We covered the key parts of making Creamy Buffalo Chicken Stuffed Shells. You learned about the right ingredients and their measurements. I shared tips to enhance flavors and suggested easy substitutions. The step-by-step guide made cooking simple and clear. I also shared storage tips and ways to avoid common mistakes. Finally, I gave variations to keep the dish fresh. With these tips, you can enjoy a tasty meal every time. Now, get cooking and create a dish your family will love!

Creamy Buffalo Chicken Stuffed Shells

Delicious jumbo pasta shells filled with a creamy buffalo chicken mixture, topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups cooked chicken, shredded
  • 1 cup buffalo sauce
  • 1 cup cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup blue cheese crumbles
  • 2 tablespoons green onions, sliced for garnish
  • to taste salt and pepper
  • as needed cooking spray or oil for greasing the baking dish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and let cool slightly.
  • In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, ranch dressing, half of the mozzarella cheese, and blue cheese crumbles if using. Mix until well combined. Season with salt and pepper to taste.
  • Grease a 9x13-inch baking dish with cooking spray or oil.
  • Carefully stuff each cooked shell with the buffalo chicken mixture and arrange them in the baking dish.
  • Once all shells are stuffed, sprinkle the remaining mozzarella cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.

Notes

Adjust the buffalo sauce according to your heat preference.
Keyword buffalo chicken, pasta, stuffed shells

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