Buffalo Chicken Stuffed Shells

Buffalo Chicken Stuffed Shells are cheesy and delicious! A meal everyone is sure to love.


  • 1 chicken breast
  • 1 Cup chicken broth
  • 1/4 tsp salt
  • 3/8 tsp pepper, divided
  • 3/8 tsp celery seed, divided
  • 1/4 Cup buffalo sauce, plus additional for topping
  • 1/4 Cup celery, chopped
  • 1/4 Cup onion, chopped
  • 1 tbsp butter or olive oil
  • 12-15 jumbo shells
  • 1 Cup ricotta cheese
  • 3 tbsp Parmesan cheese
  • 1 egg
  • 1/4 Cup blue cheese crumbles
  • 1/4 Cup mozzarella cheese


In a small slow cooker, add chicken and broth. Cook for 2 hours on high, then shred meat. Discard liquid. Alternately simmer chicken and broth in a saucepan until chicken is heated through and no longer pink. Season shredded meat with salt, 1/4 tsp pepper and 1/4 tsp celery seed. Toss with buffalo sauce until meat is evenly coated. Set aside.

Preheat oven to 375 degrees.

In a large saucepan bring water to a boil, add 12-15 jumbo shells. Cook for 9 minutes. Drain and let cool on a baking sheet or nonstick surface.

In a small skillet over medium heat, add chopped onion, celery and butter (or olive oil). Cook until tender and onions are translucent. Transfer to a small bowl.

In a large bowl, mix ricotta cheese, parmesan, egg, 1/8 tsp pepper, 1/8 tsp celery seed, blue cheese crumbles and vegetables. Add chicken mixture and stir well.

Prepare a small baking dish with a light coating of olive oil and a few spoonfuls of buffalo sauce. Fill one shell at a time with spoonfuls of chicken and cheese mixture. Carefully arrange in prepared baking dish. Drizzle with spoonfuls of buffalo sauce and sprinkle with shredded mozzarella cheese. Bake for 20-25 minutes. Serve warm.

Source: Baked by Rachel

Buffalo Chicken Stuffed

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