Buffalo Chicken Stuffed Shells Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 14, 2014
Very good and easy. I actually made mine with left over turkey. I did not chill mine for 3 hours. Sprinkeled fresh blu cheese on top when serving and I like spicey foods so I also splashed with extra wing sauce. Served with salad with blu cheese dressing. This really would be a great addition to the buffet on game days. Will be making these again.
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Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Jan. 13, 2014
What a great idea, melding shells with buffalo chicken. Made a few revisions to make the dish a bit healthier: used cottage cheese instead of ricotta and added frozen chopped spinach to have a vegetable involved. I didn't squeeze the moisture out of the cottage cheese, just tossed it in. I did drain the spinach though. Rather then 3-4 hours I let the mixture sit over night, made the shells the next day for lunch. Used texans buffalo sauce and cut the butter in half. My husband says it's a top 10. This is certainly a keeper and the cottage cheese substitution saves hundreds of calories. Avoids that "brick-like" feeling from very rich foods.
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Photo by lovestohost
Reviewed: Oct. 21, 2013
I chose to prep these a day ahead of time for an easy Monday night dinner (I let them come to room temp on the counter while the oven preheated, and then baked them just a tad longer to heat through). These were easy to make, though I did have more shells than filling, so I'd rec boiling 1/2 a box of shells. Despite using regular "Frank's (R)", these were a bit too warm for Mr. LTH, but I found the heat to be quite mild. I wasn't a big fan of the chicken chunks (but I don't really love chicken, anyway), so I think I'd prefer them w/shredded chicken (BLSL). I agree w/the submitter that these would make a nice party appetizer! I was concerned about the lack of a sauce and that the shells would harden/turn rubbery, but I worried for naught! THANKS for the recipe!
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Cooking Level: Intermediate

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