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Buffalo Chicken-Stuffed Shells Recipe

Buffalo Chicken-Stuffed Shells
Source: Pillsbury

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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.

Dinner

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A recipe from Pillsbury

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