This is something I’m VERYYY excited to post, and given the Football season just starting… this is a greatttt dish to serve those hungry fans!
I can’t take credit for this dish as one of my friends came up with the idea as I was stuffing my face with all the Chicken Wing dip they bought… (what else is new) although he suggested Chicken Wing dip stuffed shells. I immediately thought it was a great idea, and started thinking how I would make them so it wasn’t TOO rich or felt like you literally bit into a pound of dip.
So I extended the traditional ‘dip’ with some ricotta, coated it with cheese and baked it with a homemade bleu cheese sauce… and now I’m drooling at my desk…
It was SOOO good and I got great reviews! My roomie tried it when it was fresh out of the oven and got weak in the knees 😉
As most stuffed shell recipes, it does involve some extra work, and shredded chicken is NOT a quick and painless process… but I assure you, the end result is completely worth the time (and dirty dishes) in the kitchen!
- 2 chicken breasts, cooked and shredded
- 8-10 oz Buffalo Chicken Wing Sauce
- 2-3 TBsp Ranch dressing
- 1 oz crumbly bleu cheese
- 1 cup whole milk ricotta cheese
- 1 egg
- 1 leek, sliced thin
- 2 TBsp butter
- 16oz heavy cream
- 2 cloves garlic, minced
- 3-4oz crumbly bleu cheese
- 1LB Jumbo stuffed shells
- 2 cups shredded mexican/mixed variety cheese
- Bring a pot of salted water to boil, cook stuffed shells al dente (or even just right under al dente) drain, toss with olive oil and set aside.
- Preheat oven to 350F and grease a 13×9 inch pan.
- Mix all shell stuffing ingredients together (minus egg) and test to see if it needs more wing sauce. Then add egg, and set in fridge to thicken up a bit.
- In a medium saucepan, melt butter with sliced leeks on med-low heat, stirring often. Add garlic for 2 mins, then cream, bleu cheese and salt-n-pep. Lower to low and stir frequently to ensure cheese is melted and cream doesn’t heat too quickly.
- Stuff the shells and lay in the casserole pan. Top with 2 cups cheese, then spoon sauce all over. It should be in a shallow pool of sauce, ensuring you got sauce in the shells, but don’t drown them. They’ll be extra for dipping bread or having extra on the side.
- Bake for 20 mins until cheese is melted and sauce bubbles a bit.
- Serve with football and friends.