Crack Chicken Stuffed Shells
These Crack Chicken Stuffed Shells are a delicious twist on the classic stuffed shells dish. The creamy and flavorful filling is made with shredded chicken, cream cheese, ranch dressing mix, and cheese. So delicious!
Have you ever tried the popular crack chicken? We fell in love with this flavor combination after the first bite and we know that you will too!
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a great way to change your pasta night and add extra flavor.
- You only need simple ingredients so you don’t have to spend much money at the store.
- Even picky eaters love this hearty meal.
If you love crack chicken recipes like this one. Then you may also enjoy this Cheesy Crack Chicken Casserole recipe.
🛒Ingredients and Variations
You will need a handful of ingredients to help you make this simple stuffed shells recipe. Pick up these ingredients on your next trip to the grocery store.
- jumbo pasta shells
- shredded chicken – any type of cooked chicken, it’s a great way to use up a leftover rotisserie chicken.
- butter
- flour
- chicken broth – or bullion and water.
- heavy cream
- cream cheese
- dry ranch mix
- colby jack cheese
- cooked crumbled bacon – bacon bits can also be used.
- scallions
- Ranch dressing and parsley for garnish optional
See the recipe card below for quantities.
🔪 How to Make These Crack Chicken Stuffed Shells
This is a quick overview of the steps that you need to make this recipe. You can find the full recipe and instructions in the recipe card at the bottom of this post.
In a saucepan melt the butter, and whisk in the flour. Then add the chicken stock and cream.
Add in the cream cheese and ranch dressing.
Place 1 cup of sauce on the bottom of the casserole dish.
Then combine all the filling ingredients in a large mixing bowl.
Stuff the shells and then place them in the bottom of the casserole dish.
Top the shells with ranch dressing, cheese, and bacon then bake in the 350 degree oven bake for 35-45 minutes until golden brown. Drizzle with ranch dressing.
🥄 Equipment
You will need a few kitchen tools to help you make this delicious recipe. Gather these tools to enjoy this meal with your family.
- large pot
- Saucepan
- large bowl
- casserole dish
🥫 Storage
Storage – Store leftover stuffed shells in the fridge in an airtight container for 2-3 days.
Freezing – You can also freeze these shells. Just wrap the dish with aluminum foil and plastic wrap before you store them in the freezer for up to 3 months.
Reheating – You can reheat single servings in the microwave for 1-2 minutes or the entire casserole in the oven at 350 degrees for 15-20 minutes.
Serve With
We love to serve these chicken stuffed shells with a simple green salad or this Radish Cucumber Salad. Along with Cheesy Garlic Bread Pull Apart. Plus, we like to end our meal with a sweet treat like this Crinkle Cake recipe.
💭 Tips
Here are a few tips that you can use to ensure that these Crack Chicken Stuffed Shells turn out perfectly for you when you make them.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
There are usually about 36 jumbo shells in the pasta box.
This pasta is called conchiglioni or jumbo shells.
🍽 More Chicken Recipes
Do you enjoy chicken? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Crack Chicken Stuffed Shells
Equipment
- large pot
- Saucepan
- large bowl
- casserole dish
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups of shredded chicken
- ¼ cup butter
- ¼ cup flour
- 2 cups chicken broth
- ½ cup heavy cream
- 8 ounces cream cheese
- 1 ounce dry ranch mix
- 2 cups colby jack cheese divided
- 8 slices cooked crumbled bacon divided
- ¼ cup scallions divided
- Ranch dressing and parsley for garnish optional
Instructions
- Preheat oven to 350 degrees.
- Boil your pasta shells according to box directions, drain and set aside.
- In a saucepan over medium heat melt the butter and whisk in the flour until it forms a paste.
- Whisk in the chicken stock and cream.
- Let bubble for 2 minutes.
- Add in the cream cheese and ranch dressing and whisk until smooth.
- Place 1 cup of the sauce mix down the bottom of a 9×13 baking dish.
- In a large bowl combine the shredded chicken with half of the cheese, half of the bacon and half of the scallions.
- To the chicken mix add 1 cup of the ranch sauce.
- Stuff the shells and place into the bottom of your baking dish.
- Top the shells with the remaining ranch sauce.
- Top with the remaining cheese, bacon and scallions.
- Bake for 35-45 minutes until bubbly and golden.
- Drizzle with ranch dressing if desired.
- Serve!
