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Buffalo chicken stuffed manicotti, stuffed manicotti recipe, buffalo chicken pasta, creamy buffalo chicken, cheesy pasta bake, spicy comfort food, easy dinner recipes, family dinner ideas, baked manicotti recipe, bold pasta dishes

Buffalo Chicken Stuffed Manicotti

Discover the ultimate comfort food with this Buffalo Chicken Stuffed Manicotti recipe. Creamy, cheesy, and packed with bold buffalo flavor, it's the perfect dinner idea for family or entertaining.
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Prep Time 15 minutes
Cook Time 4 hours
Course Dinner, Dinner Recipes, Food Recipes, Lunch, Main Course, One Pot, One Pot Dishes, Pasta, Slow Cooker, Summer Recipes
Cuisine American, Southern
Servings 8

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!