BUFFALO CHICKEN STUFFED SHELLS RECIPES

Steps:

• Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
• Cook 18 jumbo pasta shells as directed on package until al dente. Drain; rinse with cold water.
• In 2-quart saucepan, melt 2 tablespoons unsalted butter over medium heat; add 2 tablespoons all-purpose flour. Beat with whisk; cook 1 minute. Beat in 2 cups whole milk. Heat to boiling; reduce heat to simmering. Cook until sauce thickens, stirring frequently. Stir in 4 oz crumbled blue cheese until melted. Season to taste with salt and pepper.
• In medium bowl, mix 2 cups diced deli rotisserie chicken, 1/2 cup Frank’s™ RedHot™ sauce, 1/2 cup of the blue cheese sauce and 2 oz crumbled blue cheese.
• Add 1/2 cup of the blue cheese sauce to bottom of baking dish. Divide chicken filling among shells, about 2 tablespoons each, and place in baking dish.
• Pour remaining blue cheese mixture over top of stuffed shells. If desired, melt 1 tablespoon butter, and mix with 1/4 cup bread crumbs; sprinkle over top of dish.
• Bake 20 to 30 minutes or until sauce is bubbling and bread crumbs are lightly browned.

Steps:

• Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside. In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside. Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!