Crack Chicken Stuffed Shells – jumbo shells stuffed with chicken, bacon cheddar, ranch, and topped with a creamy alfredo sauce – SO good! Kids and adults gobble this up!! Can make it ahead of time and freeze it for later. Serve with a salad and crusty garlic bread for a meal that rivals any restaurant.
Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
Cook pasta shells according to package directions. Drain.
Combine chicken, cottage cheese, bacon, ranch dressing mix, ½ cup cheddar cheese, and an egg in a large bowl.
Stuff pasta shells with chicken mixture. Place in baking dish. Spread Alfredo sauce on top of stuffed shells. Top with remaining shredded cheddar cheese.
If you are sensitive to ranch seasoning, adjust the amount to your personal preference.
Using our homemade ranch seasoning will significantly reduce the sodium in this dish.
I use shredded cheddar cheese because the crack flavor is cheddar, bacon & ranch. Feel free to throw in some mozzarella cheese and/or parmesan cheese. You can never have too much cheese!
Can Stuffed Shells be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You may need to add a few extra minutes to the cooking time if baking straight from the refrigerator.
Can Stuffed Shells be frozen? Yes! Assemble the casserole and cool completely. Cover the baking dish with plastic wrap and aluminum foil and freeze.
When ready to bake, thaw the frozen shells and bake as directed.
The shells will keep for 3 to 4 months in the freezer.
This makes a lot of food. Feel free to split the casserole between two pans. Bake one and freeze one for later. I love having freezer meals ready for a quick meal.