Buffalo Chicken Stuffed Shells

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The Filling

  • 3 Pounds Chicken Breast
  • 1 Pound Cream Cheese, Softened
  • 1 Cup Shredded White Cheddar
  • 1 Cup Shredded Mozzarella
  • 1/4 Cup Hot Sauce
  • 1 Packet Ranch Seasoning

The Pasta

  • 12 oz Box Jumbo Shells
  • 1/2 Cup Butter
  • 1/4 Cup Flour
  • 2 Cups Heavy Cream
  • 5oz Crumbled Blue Cheese
  • 1 Cup Shredded White Cheddar
  • 1 Cup Buffalo Wing Sauce

The Topping

  • 1/2 Cup Butter
  • 2 Sleeves Ritz Crackers, Crushed Fine
  • Additional Blue Cheese Crumbles
  • Chopped Scallions


Boil the chicken until tender. In a large bowl, shred the chicken with the cream cheese. Add in cheeses, hot sauce and ranch, mix together with a hand mixer until fully mixed. Set aside.

Bring a large pot of water to a boil and cook the shells for about 6-8 minutes. Drain and rinse so they can be handled. Stuff the shells with the chicken mix and place in two baking pans that have been sprayed. Melt the butter and whisk in the flour. Cook over medium heat while stirring for 3 minutes. Add in heavy cream and bring to a simmer. Stir in the cheese and wing sauce and pour over the shells.

Cover the shells with foil and bake at 325 degrees for 20 minutes.

In a large skillet, melt another stick of butter and mix together with the cracker crumbs. Remove the foil from the pan and cover with cracker crumbs. Bake uncovered for another 10 minutes. Top with extra blue cheese and scallions and serve!