January Recipes

Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells
Hands On:
25 minutes
Total Time:
60 minutes
Serves:
4

Ingredients

  • 4 Hy-Vee True boneless, skinless chicken thighs, (about 1-1/4 lbs.)
  • ¼ tsp kosher salt
  • ¼ tsp Hy-Vee ground black pepper
  • ½ (12-oz.) pkg. Hy-Vee jumbo pasta shells
  • ¼ cup Hy-Vee salted butter
  • 2 ½ cups Frank's Original RedHot sauce
  • 2 cups shredded mozzarella cheese with cream cheese, divided
  • 1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened and chopped
  • 6 clove(s) garlic, minced
  • Green onions, sliced, for garnish
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Preparation

1
Preheat oven to 425°. Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside. Lightly spray a 13x9-inch baking dish with nonstick spray; set aside.
2
Pat chicken dry with paper towels. Season chicken thighs with salt and pepper. Place chicken in a single layer, in prepared baking pan. Bake for 15 to 20 minutes or until chicken reaches 165°. Transfer chicken to a cutting board. Shred chicken using 2 forks; set aside.
3
Cook pasta shells according to package directions; drain.
4
Melt butter in a large saucepan. Stir in hot sauce. Add 1 cup mozzarella cheese blend, cream cheese, and garlic. Cook over medium heat for 5 to 7 minutes or until cheeses are melted, stirring often. Remove from heat. Stir in shredded chicken until well combined.
5
Spoon half of the chicken mixture into the cooked pasta shells. Place stuffed shells in prepared baking dish. Sprinkle with remaining 1 cup mozzarella cheese blend. Bake, uncovered, for 15 to 20 minutes or until heated through and bubbly. Garnish with green onions, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:770
% Daily Value*
Total Fat: 47g 60%
Saturated Fat: 26g
Trans Fat: 1g
Cholesterol: 240mg 80%
Sodium: 2970mg 129%
Total Carbohydrate: 38g 14%
Dietary Fiber: 0g 0%
Sugars: 4g 8%
Protein: 52g 104%

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