Buffalo Chicken-Stuffed Shells Recipe

Name: Buffalo Chicken-Stuffed Shells
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 18 uncooked jumbo pasta shells; 2 to 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 6 oz crumbled blue cheese; Salt and pepper; 2 cups diced deli rotisserie chicken; 1/2 cup Frank's™ RedHot™ sauce; 1/4 cup bread crumbs, if desired

Ingredients

18 uncooked jumbo pasta shells
2 to 3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
6 oz crumbled blue cheese
Salt and pepper
2 cups diced deli rotisserie chicken
1/2 cup Frank's™ RedHot™ sauce
1/4 cup bread crumbs, if desired

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 4 servings

Instructions

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.