*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a great idea, melding shells with buffalo chicken. Made a few revisions to make the dish a bit healthier: used cottage cheese instead of ricotta and added frozen chopped spinach to have a vegetable involved. I didn't squeeze the moisture out of the cottage cheese, just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night, made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods.
REALLY GREAT IDEA!
Here is what I did:
1. Poach chicken breast for shredding (1.5 pounds)
2. Mix about 20 oz of ricotta, whole bottle of Franks Red Hot and shredded chicken together
3. Wrap up put in fridge
Next Day After work:
1. Cooked ¾ box of jumbo shells (don’t overcook)
2. Stuffed the shells with the mixture and topped off with cheese
3. Cooked at 375 for 30 minutes (since mixture was on the cold side)
Came out FANTASTIC!
I chose to prep these a day ahead of time for an easy Monday night dinner (I let them come to room temp on the counter while the oven preheated, and then baked them just a tad longer to heat through). These were easy to make, though I did have more shells than filling, so I'd rec boiling 1/2 a box of shells. Despite using regular "Frank's (R)", these were a bit too warm for Mr. LTH, but I found the heat to be quite mild. I wasn't a big fan of the chicken chunks (but I don't really love chicken, anyway), so I think I'd prefer them w/shredded chicken (BLSL). I agree w/the submitter that these would make a nice party appetizer! I was concerned about the lack of a sauce and that the shells would harden/turn rubbery, but I worried for naught! THANKS for the recipe!
I loved this recipe! Very easy to make. Only problem I found was the filling was not enough for a full box of shells so I used half a box. Other than that it was very delicious! Already made this multiple times..my son loves them!!
I would have never put these ingredients together but it turned out pretty good. The cheese added the perfect touch. I followed the directions except that I seasoned my ground chicken while browning it. I also baked it for about 25 minutes to melt the cheese all the way. The family loved it. A little spicy but ranch helped and was flavorful. I served with broccoli and cheese.
This became an instant favorite. Per someone else's suggestion I added spinach so I can say its healthy. Also for me at least stuffing the shells was a pain so in the future I just mixed the chicken with al dente rigatoni before topping with cheese and made more of a buffalo chicken baked ziti.
This was ok. Not that flavorful. A good idea in theory but needs "more". I did boil chicken breasts shredded them and then mixed them in with the buffalo sauce and ricotta. I also put some of the shredded cheese like 1/2 cup in the buffalo mix. I then put cheese on top and brushed The filled shells with light blue cheese dressing. Still fairly bland. It's missing the creaminess of the buffalo chicken dip or something. I'd either add some cream cheese ranch seasoning or SOMETHING else into this that goes in buffalo chicken dip to make it flavorful and more creamy.
As we live an hour from Buffalo on the PA border I love the idea of another Buffalo chicken recipe. I am not a fan on ground chicken but it wasn't awful. Shredded boneless skinless breast will be a good alternative for next time. The filling made enough for the entire box of shells and I used the Frank's buttery wing sauce as it's closer to actual "wing flavoring". I was concerned the shells would be crunchy without sauce coverage so I brushed a touch of the sauce of the edges of each shell. I see in other reviews it wasn't necessary but we like spicier food so the additional sauce was welcome! I used Mozzarella as I was out of the Monterey Jack; I suppose any cheese would suffice depending on your preference. Overall a good recipe to make again.