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Prep Time20 Mins
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Cook Time1 Hour
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Serving6
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View1 814
Ingredients
Stuffed Buffalo Chicken Shell
Directions
Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
Drain the pasta
Preheat the oven to 350*. Lightly spray a 9×13 pan with nonstick spray. Using a cookie scoop, fill each shell with some of the filling. Place the shells into the prepared baking pan.
Sprinkle with Monterey Jack cheese on top of each shell. Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells.
Conclusion
Enjoy :)
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Stuffed Buffalo Chicken Shell
Follow The Directions
Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
Drain the pasta
Preheat the oven to 350*. Lightly spray a 9×13 pan with nonstick spray. Using a cookie scoop, fill each shell with some of the filling. Place the shells into the prepared baking pan.
Sprinkle with Monterey Jack cheese on top of each shell. Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells.
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