Ingredients
- 3 cups shredded chicken
- 1 -16 ounce ricotta cheese, whipped
- ¼ cup butter, unsalted
- 1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
- 16 ounces large shell pasta
- Salt and pepper to taste, (optional)
- 2 cups Monterey Jack cheese
Instructions
FIRST STEP:
Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
SECOND STEP:
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
THIRD STEP:
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
FOURTH STEP:
Drain the pasta
Preheat the oven to 350*
FIFTH STEP:
Lightly spray a 9×13 pan with nonstick spray
Using a cookie scoop, fill each shell with some of the filling
SIXTH STEP:
Place the shells into the prepared baking pan
Sprinkle with Monterey Jack cheese on top of each shell
Bake for 15 to 20 minutes, do not overbake, you do not want crispy shells
Enjoy!