Ingredients:

• 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

Directions:

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.

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