Buffalo Chicken-Stuffed Shells

Ingredients

18

uncooked jumbo pasta shells

2

to 3 tablespoons unsalted butter

2

tablespoons all-purpose flour

2

cups whole milk

6

oz crumbled blue cheese

Salt and pepper

2

cups diced deli rotisserie chicken

1/2

cup Hot sauce

1/4

cup bread crumbs, if desired

Steps

• 1

  Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
• 2

  Cook 18 jumbo pasta shells as directed on package until al dente. Drain; rinse with cold water.
• 3

  In 2-quart saucepan, melt 2 tablespoons unsalted butter over medium heat; add 2 tablespoons all-purpose flour. Beat with whisk; cook 1 minute. Beat in 2 cups whole milk. Heat to boiling; reduce heat to simmering. Cook until sauce thickens, stirring frequently. Stir in 4 oz crumbled blue cheese until melted. Season to taste with salt and pepper.
• 4

  In medium bowl, mix 2 cups diced deli rotisserie chicken, 1/2 cup Hot sauce, 1/2 cup of the blue cheese sauce and 2 oz crumbled blue cheese.
• 5

  Add 1/2 cup of the blue cheese sauce to bottom of baking dish. Divide chicken filling among shells, about 2 tablespoons each, and place in baking dish.
• 6

  Pour remaining blue cheese mixture over top of stuffed shells. If desired, melt 1 tablespoon butter, and mix with 1/4 cup bread crumbs; sprinkle over top of dish.
• 7

  Bake 20 to 30 minutes or until sauce is bubbling and bread crumbs are lightly browned.