Monday, May 27, 2013

Homemade Saturday

Ok.... I know it's not Saturday again.... I ended up not cooking on Saturday as I went to my cousins wedding. :) Which was wonderful!

Last night I cooked Buffalo Chicken Stuffed Shells. I found the recipe on Pinterest and have been wanting to make it for a while. The hubby has also been asking me to make them too :)

The original recipe came from Tasty Kitchen, but as you know how things go in my kitchen, I always tweek them! :)


Tree's Buffalo Chicken Stuffed Shells

Ingredients


  • 1 package (12 Oz. Size) Jumbo Shells
  • 4 Chicken Thighs
  • 1 Tablespoon Olive Oil
  • Garlic Powder
  • Cumin
  • Salt & Pepper
  • ⅔ cups Frank's Thick Hot Sauce
  • ⅓ cups Bleu Cheese
  • ⅓ cups Mozzarella Cheese, Shredded
  • ⅓ cups Parmesan Romano Cheese
  • 1 egg
  • 2 cups Ricotta Cheese
  • Prego Savory Bacon Alfredo
Directions

  • Prepare the pasta according to package directions then let cool.
  • Boil the chicken until cooked, about 20 minutes
  • Take the skin off of the chicken and shred the chicken into small pieces. Then cook in a skillet over medium heat with the vegetable oil, Garlic Powder, Cumin and Salt & Pepper, until no longer pink.
  • In a large bowl, mix together the Hot Sauce, Blue Cheese, Mozzarella, Parmesan Romano and Ricotta, Egg and Shredded Chicken
  • Stuff each shell with as much filling as it will hold. 
  • Place ina prepaired 9x13 pan, seam-side up. 
  • Lightly pour the alfredo sauce over the shells,
  • Bake at 400ยบF for 20–30 minutes or until heated through.
  
Volia! There you have it! I took a chance with the bacon alfredo sauce, but it was awesome with the shells.

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