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BBQ Ranch Chicken Stuffed Shells - A Comforting, Crowd-Pleasing Bake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Jumbo pasta shells: About 20–24 shells (cook a few extra in case of breakage).
  • Cooked shredded chicken: 3 cups (rotisserie chicken works great).
  • Cream cheese: 8 ounces, softened.
  • Ranch dressing: 1/2 cup (bottled or homemade).
  • BBQ sauce: 1 cup, divided (choose your favorite style: sweet, smoky, or spicy).
  • Shredded cheese: 2 cups total; a mix of mozzarella and sharp cheddar is ideal.
  • Green onions: 3, thinly sliced.
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder).
  • Smoked paprika: 1 teaspoon (optional, for extra depth).
  • Kosher salt and black pepper: To taste.
  • Olive oil or nonstick spray: For the baking dish.
  • Fresh cilantro or parsley: For garnish (optional).

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Cook the shells: Boil in salted water until just shy of al dente. Drain and rinse under cool water so they’re easier to handle. Pat dry.
  3. Mix the filling: In a large bowl, stir together cream cheese, ranch, half the BBQ sauce (1/2 cup), garlic, smoked paprika, salt, and pepper until smooth.
  4. Add chicken and onions: Fold in shredded chicken, half the shredded cheese, and most of the green onions. Taste and adjust seasonings.
  5. Sauce the dish: Spread the remaining 1/2 cup BBQ sauce over the bottom of the baking dish.
  6. Stuff the shells: Fill each shell with about 2 tablespoons of the chicken mixture and nestle them into the sauced dish, open side up.
  7. Top with cheese: Sprinkle the remaining shredded cheese over the shells.
  8. Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly with light golden spots.
  9. Finish and serve: Let rest 5 minutes. Garnish with remaining green onions and chopped cilantro or parsley. Serve warm.