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Cheesy Bacon Chicken Stuffed Shells Recipe
Ash Tyrrell

Cheesy Bacon Chicken Stuffed Shells Recipe

Have you ever created a dish that had everyone asking for seconds before their first plate was even empty? That’s how I felt when I pulled these cheesy bacon chicken stuffed shells out of the oven.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 12 ounces jumbo pasta shells: Cook these al dente so they hold their shape when stuffed.
  • 2 cups cooked shredded chicken (rotisserie works great): Rotisserie chicken is juicy and saves time on busy nights.
  • 8 ounces cream cheese softened: It creates a creamy, rich filling.
  • 1 cup sour cream: Full-fat sour cream will yield the best texture.
  • 2 tablespoons dry ranch seasoning
  • 8 slices bacon cooked and crumbled: Cook the bacon until crispy for added crunch.
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup diced green onions for garnish
  • ½ cup diced tomatoes optional garnish
  • 2 tablespoons ranch dressing optional drizzle

Method
 

  1. Preheat your oven to 350°F. Cook your jumbo shells in salted water until al dente. Drain them and set them aside to cool slightly. Cook your bacon until crispy, then crumble it into small pieces. Shred your cooked chicken.
  2. Combine the shredded chicken, softened cream cheese, sour cream, ranch seasoning, and crumbled bacon in a large mixing bowl. Mix until everything is evenly incorporated.
  3. Using a spoon or piping bag, fill each shell generously with the chicken mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
  4. Sprinkle a mix of shredded mozzarella and cheddar cheese over the shells. The cheese will melt into a golden, bubbly topping.
  5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil during the last 5 minutes for a perfectly browned top.
  6. Once baked, garnish your shells with diced green onions, a drizzle of ranch dressing, and diced tomatoes if desired. Serve warm.

Notes

  • Taste as you go. Adjust the ranch seasoning and cheese in the filling until it’s just right.
  • Don’t overfill the shells. Leave a little wiggle room to avoid spilling during baking.
  • Use fresh cheese. Pre-shredded cheese often contains anti-caking agents, which can make it melt less smoothly.
  • Line the dish with a layer of sauce. A slick of Alfredo or marinara sauce can keep the shells extra moist.