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.

The post Buffalo Chicken Stuffed Shells appeared first on All You Can Eat.

chicken

• 4 boneless skinless chicken breasts or chicken thighs
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1 tablespoon oil

stuffing

• 3 tablespoons butter
• 1 stalk celery, chopped
• 1/2 onion, diced
• 1 teaspoon minced garlic
• 2 cups chicken broth
• 3 cups stuffing mix

gravy (optional)

• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 teaspoon or cube chicken bouillon
• 1 teaspoon onion powder
• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
3. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
4. Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
5. Stir in stuffing mix, then stir in chicken broth.
6. Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
7. Fluff stuffing with a fork. Garnish with fresh thyme or parsley.

For the Gravy

1. While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
2. Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
3. Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.

Source: Crem de le Crumb

The post One Pan Chicken and Stuffing appeared first on All You Can Eat.