Chicken Stuffed Shells

These chicken stuffed shells are loaded with creamy and cheesy ingredients and baked until gooey and bubbling.

Cook Time30

Total Time30

Course: Main Course

Cuisine: American

Keyword: Chicken Stuffed Shells Recipe

Servings:

Calories: 619kcal

Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Set aside.
Add Alfredo sauce and ranch dressing to a small mixing bowl, then stir until well combined.
Spread 1 cup of sauce mixture onto bottom of the prepared pan.
Cook shells al dente according to package directions, then rinse in cold water until cool enough to handle.
Add the chicken, ricotta, bacon, cream cheese, 1 cup mozzarella, garlic, Italian seasoning, and salt to a large mixing bowl and beat using a hand mixer until well combined.
Stuff each shell with the chicken mixture, then place open side down in prepared pan.
Pour the remaining sauce mixture over top, then top with remaining mozzarella cheese.
Bake uncovered for 28 to 30 minutes or until cheese begins to bubble and brown slightly.
Allow to cool slightly, top with fresh herbs, then serve.

I like to use a whole store-bought rotisserie chicken for this great recipe because it makes your prep so easy. You can certainly cook your own chicken for this recipe, either all breast meat, all dark meat, or a combination of both. You will need about 1-1½ pounds for your 3 cups of cooked chopped chicken.
You can stuff these easy stuffed shells the night before you are ready to serve them, cover the pan with plastic wrap, and store them in the fridge until the next day.
Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your shells at the lower end of the recommended baking time.