Buffalo Chicken Shells
Buffalo Chicken Shells
Ingredients :
Chicken
3 boneless, skinless chicken breasts cut into 1″ pieces
1 1/2 cups flour
1/4 cup finely grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
2 eggs
2 Tbsp milk
Buffalo sauce
Mac and Cheese
1 box jumbo shell pasta
2 Tbsp butter
2 Tbsp flour
8 oz milk
8 oz beer (Dark beer works best)
8 oz cheddar cheese, shredded
4 oz Mozzarella cheese, shredded
pepper, to taste
1/4 tsp paprika
1/2 cup panko
1/2 cup Parmesan cheese, shredded
Directions :
Chicken
Preheat the oven to 450°.
Combine the eggs and milk in a medium bowl.
In another bowl combine the flour, cheese, garlic powder and paprika.
Working in batches, soak the chicken in the egg bowl, then move the pieces into the flour bowl and toss to evenly coat
Spread out onto two greased baking pans and bake for 20 minutes, flipping half way through.
When the chicken is cooked through, allow it to cool. Once cool, finely chop the chicken and put into a bowl.
Pour 2-4 Tbsp of the Buffalo sauce over the chicken and toss to coat.
Shells and Cheese
Bring 4 quarts of salted water to a boil. Add pasta and boil for 8-10 minutes. It will should be slightly underdone as the pasta will continue to cook in the oven. Once cooked, drain and set aside.
Heat a saucepan over medium high heat. Add butter. Once the butter is melted and sizzling, whisk in the flour to create a roux, and cook until golden brown in color, whisking constantly.
Add milk and beer to the roux, whisking constantly. Add the cheeses and stir until melted.
Reduce the heat to medium and continue to stir until the mixture thickens a bit (5-6 minutes).
Stir in the pepper and Paprika. Taste and add more seasoning if desired.
Assembly
Preheat oven to 375F
Spray a 9X13 baking pan or lasagna pan with cooking spray.
Once the pasta shells are cool enough to handle, begin stuffing the shells with 2 Tbsp of the chicken mixture. Place the stuffed shells, open side up, in the prepared pan.
Add any broken shells to the cheese mixture. Pour the cheese mixture over the stuffed shells.
Top with bread crumbs and Parmesan cheese.
Cover with aluminium foil and bake for 20-25 minutes, until the cheese is bubbly.
Serve and enjoy!
Chicken
3 boneless, skinless chicken breasts cut into 1″ pieces
1 1/2 cups flour
1/4 cup finely grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
2 eggs
2 Tbsp milk
Buffalo sauce
Mac and Cheese
1 box jumbo shell pasta
2 Tbsp butter
2 Tbsp flour
8 oz milk
8 oz beer (Dark beer works best)
8 oz cheddar cheese, shredded
4 oz Mozzarella cheese, shredded
pepper, to taste
1/4 tsp paprika
1/2 cup panko
1/2 cup Parmesan cheese, shredded
Chicken
Preheat the oven to 450°.
Combine the eggs and milk in a medium bowl.
In another bowl combine the flour, cheese, garlic powder and paprika.
Working in batches, soak the chicken in the egg bowl, then move the pieces into the flour bowl and toss to evenly coat
Spread out onto two greased baking pans and bake for 20 minutes, flipping half way through.
When the chicken is cooked through, allow it to cool. Once cool, finely chop the chicken and put into a bowl.
Pour 2-4 Tbsp of the Buffalo sauce over the chicken and toss to coat.
Shells and Cheese
Bring 4 quarts of salted water to a boil. Add pasta and boil for 8-10 minutes. It will should be slightly underdone as the pasta will continue to cook in the oven. Once cooked, drain and set aside.
Heat a saucepan over medium high heat. Add butter. Once the butter is melted and sizzling, whisk in the flour to create a roux, and cook until golden brown in color, whisking constantly.
Add milk and beer to the roux, whisking constantly. Add the cheeses and stir until melted.
Reduce the heat to medium and continue to stir until the mixture thickens a bit (5-6 minutes).
Stir in the pepper and Paprika. Taste and add more seasoning if desired.
Assembly
Preheat oven to 375F
Spray a 9X13 baking pan or lasagna pan with cooking spray.
Once the pasta shells are cool enough to handle, begin stuffing the shells with 2 Tbsp of the chicken mixture. Place the stuffed shells, open side up, in the prepared pan.
Add any broken shells to the cheese mixture. Pour the cheese mixture over the stuffed shells.
Top with bread crumbs and Parmesan cheese.
Cover with aluminium foil and bake for 20-25 minutes, until the cheese is bubbly.
Serve and enjoy!
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