Buffalo Chicken Stuffed Shells

Ingredients

  • 1 box (12 ounces) jumbo shells
  • 1 block (8 ounces) cream cheese, softened
  • 2 packets (1 ounce each) Ranch dressing seasoning
  • 1/3-1/2 cup Frank’s RedHot (depending on your heat tolerance)
  • 2 cups Colby Jack cheese, divided
  • 3-1/2 cups seasoned, cooked chicken breasts, shredded

Instructions

  1. Heat oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper.
  2. In a large stock pot, bring 4 quarts of salted water to a boil, and cook the shells to al dente.
  3. Drain the pasta and set aside.
  4. In a large bowl, mix cream cheese, Ranch dressing seasoning and Frank’s RedHot until well blended.
  5. Fold in the chicken and 1 cup of shredded cheese until combined.
  6. Spoon the mixture into the shells, and then place them in the prepared baking pan.
  7. Sprinkle the remaining cheese over top.
  8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
  9. Serve topped with Ranch dressing.

The original recipe for these spicy stuffed shells can be found here.

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