I’ve been pinning various recipes lately, in hopes to find meals that all three family members will enjoy. When I came across these Buffalo Chicken Baked Shells on Baked by Rachel, I was sure I found a winner. I added an extra chicken breast and mushrooms to the recipe. I made 22 shells, 12 I baked the night that I prepared the meal, 10 I froze to be cooked at another date.

Ingredients

1 chicken breast ( I used 2 )
1 cup chicken broth
1/4 tsp salt
3/8 tsp pepper, divided
3/8 tsp celery seed, divided ( I didn’t have any, so it was left out)
1/4 cup buffalo sauce, plus additional for topping ( I used Texas Pete’s Hot Sauce)
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
1/4 cup mushrooms

Directions
Preheat oven to 375 degrees

In a slow cooker, add chicken and broth. Cook for two hours on high, then shred meat. My slow cooker has issues, so I cooked my frozen chicken for 1.5 hours on high. Discard liquid. Shred chicken and chop onion, celery and mushrooms. Season shredded meat with 1/4 tsp celery seed and 1/4 pepper and salt. Toss with buffalo sauce until meat is coated. Set aside.
In a large pasta pot bring water to a boil, add 12-15 jumbo shells to the water. Cook 9-12 minutes or until desired consistency is reached. Drain and let cool on a baking sheet or nonstick surface.

In a small skillet over medium heat, add onion, mushrooms, celery and butter or olive oil. Sauté until tender and onions are translucent.

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 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. Baked for 20-25 minutes. I wrapped the tin tray tightly in plastic wrap and then closed in freezer friendly bag for use at a later date.

Totally yummy! Thanks Baked by Rachel !