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Stuffed Buffalo Chicken Shell (Page 2 ) | October 24, 2023
Preparation
- 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
- 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
- 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
- Drain the pasta
- Preheat the oven to 350*
- Lightly spray a 9×13 pan with nonstick spray
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