Buffalo Chicken Stuffed Manicotti: Comfort Food with a Kick
Meet the Buffalo Chicken Stuffed Manicotti dish. There’s something special about taking a handful of pantry ingredients and turning them into something unforgettable. This Buffalo Chicken Stuffed Manicotti is bold, hearty, and just the right kind of indulgent. It’s a creamy, cheesy, spicy dish that doesn’t just satisfy; it wows.
This recipe wasn’t about sticking to some passed-down tradition. It was about making something that fit the moment. Just a little spicy, unapologetically rich, and guaranteed to be the kind of meal that gets talked about. Around here, we like food that feels as alive as we are, and this one? It’s got personality in every single bite.
Ingredients You Will Need:
- large boxes of manicotti shells
- large boneless, skinless chicken breasts
- large poblano peppers, chopped
- large onions, chopped
- buffalo cream of chicken soup
- cream cheese
- whole milk or heavy whipping cream, divided
- stick of butter
- Badia Complete seasoning
- onion powder
- salt
- black pepper
- Cabot Really Sharp Cheddar cheese, shredded
How to Make Buffalo Chicken Stuffed Manicotti That Everyone Will Love
There’s no old-fashioned casserole vibes happening right here. This dish is modern Southern comfort. We’re talking buffalo chicken taken to the next level with a rich, creamy filling and just enough sharp cheddar to remind you that simple doesn’t have to mean boring. Those poblano peppers and onions aren’t just tossed in for the sake of it; they bring a smoky depth that rounds out all the boldness happening here.
And can we talk about the manicotti? I didn’t even bother boiling them babies. Why? Because, honestly, life is busy enough, and I need recipes that work with me, not against me. These pasta shells bake up perfectly in the rich sauce. Soaking up all that flavor while staying firm enough to handle the creamy, cheesy goodness packed inside. Efficiency meets deliciousness.
What I love most about this pasta dish is how it feels like it could only come from right here on my little patch of land. The fresh poblanos were a garden find, the onions were in the freezer, and the rest? I had it all waiting for inspiration to hit. That’s the beauty of cooking at home. Making something so good it feels like you planned it all along, even when you didn’t.
Dinner Just Got Better: Creamy Buffalo Chicken Stuffed Manicotti
This is the kind of meal you pull out when you’re craving something different. Something full of flavor and just a touch of spice to keep it interesting. It’s comfort food that’s not afraid to stand out.
So next time you’re staring into your pantry wondering what to make, remember this. Sometimes the best dishes are the ones that don’t follow any kitchen rules. This Buffalo Chicken Stuffed Manicotti is proof that a little creativity goes a long way.
Buffalo Chicken Stuffed Manicotti
Equipment
- 1 large slow cooker
- 1 to 2 large baking pans
- 1 mixing bowl
Ingredients
- 2 large boxes of manicotti shells
- 5 large chicken breasts
- 3 large poblano peppers, chopped
- 2 large onions, chopped
- 4 cans buffalo cream of chicken soup
- 2 sticks of cream cheese
- 2 cups milk, divided
- 1 stick of butter
- 2 tbsp Badia Complete seasoning
- 2 tbsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 to 2 lbs Cabot Really Sharp Cheddar cheese, shredded
Instructions
- Cook the Chicken Filling:Place the chicken breasts in a slow cooker. Add cream cheese, seasonings (Badia Complete, onion powder, salt, black pepper), 1 cup of milk, and 2 cans of buffalo cream of chicken soup.Cook on high for 3–4 hours, stirring occasionally to break up the chicken as it cooks. Once tender, shred the chicken and mix everything together thoroughly.
- Prepare the Manicotti Shells:Keep the manicotti shells uncooked for easier stuffing and better structure during baking.
- Stuff the Shells:Using a large spoon, stuff each shell with the buffalo chicken mixture until full. Lay the stuffed shells in a single layer in an extra-large baking dish (or divide between two dishes if needed).
- Make the Sauce:In a mixing bowl, combine the remaining 2 cans of buffalo cream of chicken soup with the other 1 cup of milk. Stir until smooth and pour this sauce evenly over the stuffed shells.
- Add the Cheese:Sprinkle the shredded Cabot Really Sharp Cheddar cheese generously over the top of the shells.
- Bake:Preheat the oven to 425°F. Bake the dish for 30 minutes or until the cheese is melted, bubbly, and golden brown on top. Bake covered for the first 15 minutes and then uncover.
- Serve:Let the dish rest for a few minutes before serving to allow the flavors to settle. Serve hot and enjoy the creamy, spicy, cheesy goodness!
