With a recipe name that includes “cheese, bacon and chicken”, you know it’s going to be good! Add some jumbo pasta shells and cream cheese and you have a winner! Bacon and chicken stuffed shells are so easy to make and have so much flavor in every bite that you’ll definitely want to make them more than once. For a more traditional recipe for stuffed shells, try my Three Cheese Stuffed Shells.
1 package (12 ounces) jumbo pasta, cooked al dente
2 cups of roasted chicken, shredded
8 ounces cream cheese, at room temperature
1 cup of sour cream
2 tablespoons of homemade dry ranch seasoning, or 1 package (1 ounce) of store-bought seasoning
8 slices bacon, cooked and shredded
1/4 cup hot sauce (optional)
1/2 cup grated mozzarella cheese
1/2 cup grated mild cheddar cheese
1/4 cup green onion, for garnish
1/2 cup diced tomatoes, to cover
2 tablespoons ranch dressing, sprinkled for topping
Preheat the oven to 350°F.
Cook pasta until al dente, according to package directions. Drain.
In a large bowl, mix chicken, cream cheese, sour cream, ranch dressing, bacon and hot sauce together until combined.
Fill each jumbo shell with chicken mixture and place in a greased 9×13-inch baking dish.
Cover the stuffed shells with the grated mozzarella and mild cheddar cheese. Bake for 15-20 minutes, or until bubbly.
Top with green onions, tomatoes and ranch dressing (optional).