Shred a rotisserie chicken throw in a bowl and mix in 1 block of softened cream cheese with 1 cup of Buffalo sauce, 1 packet of ranch seasoning mix, 1 cup of sharp cheddar and mix.
Boil a box of jumbo shells 2 minutes shy of what the box says. Drain and rinse with cold water.
Pour a thin layer of Buffalo sauce in a 9×13 baking dish, stuff the shells and lay in the dish, drizzle with extra Buffalo or hot sauce and sprinkle on mozzarella cheese & chives.
Bake uncovered at 350 for 25 minutes.
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Potato Soup: https://pin.it/3V0c8lN
Mexican Rice: https://pin.it/6088fse
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