Keeping Our Family's Bellies FULL... One Dish at a Time

Keeping Our Family's Bellies FULL... One Dish at a Time

Bringing in the New Year..

Bringing in the New Year..
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Well I didn’t make any caggabe like I should have but I did make some homemade bread and Buffalo Chicken Stuffed Shells, for the 1st day of January.

It’s been awhile since I used my bread maker, so I figured today would be a good day, since it’s been gloomy and pretty much a lazy Sunday. I love the smell of fresh bread and having a bread maker is the best thing ever. I just made a traditional white bread, 1.5 lb loaf and as always it turned out delicious.

While the bread was cooking I racked my brain on what I could make with it. Haven’t been to the store so my options were small on what I had in the cabinet. I knew I had a whole container of leftover chicken in the fridge tho, so after pondering for a little while, I decided to do Buffalo Chicken Stuffed Shells. I’ve never done them, but they came out great as well. 

Ingredients:

  • Leftover chicken – shredded
  • 4oz cream cheese
  • Buffalo Wing Sauce
  • Chopped onions
  • Salt and pepper
  • Parmesan cheese
  • Shells
  • Mozeralla cheese

Directions:

  • Add shredded chicken and onions to pan on medium heat, dash of salt and pepper
  • Cook shells until done
  • Mix cream cheese and wing sauce to chicken. Cook on low until noodles are ready. 
  • Coat the bottom of casserole dish with a little wing sauce. 
  • Stuff chicken mixture into shells and add to casserole dish. Dash a little Parmesan over stuffed shells. Pour a little extra wing sauce over the shells.
  • Add Mozeralla, either shredded or fresh. 
  • Bake in a 350° oven for about 20 minutes, until cheese is melted. 

    A very good last minute and easy dinner to throw together. I even threw some mixed frozen peppers in the microwave to have as a side dish.

Hope everyone is having a great start to the new year!!

Til next time,


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