Cheesy Bacon Stuffed Shells are jumbo pasta shells filled with cheese, bacon, and chicken and topped with more cheese! These are so easy to make and pack a huge amount of flavor in each bite that you will definitely want to make these more than once! For a more traditional stuffed shell recipe, try my Three Cheese Stuffed Shells.
Cheesy Bacon Chicken Stuffed Shells
As if the cheese, bacon, and chicken weren’t enough to grab your attention in this recipe, I also used my homemade dry ranch seasoning. Making your own seasonings can really come in handy since you can make as much as you need. Plus, it lasts a few months in a sealed, airtight container. Cheesy Bacon Chicken Stuffed Shells are easy to put together, especially on those busy nights when you don’t have a whole lot of time, but want a hot meal.
Stuffed Shell Ingredients
Rotisserie chicken: Buy a store-bought rotisserie chicken, or make homemade rotisserie chicken.
Dry Ranch Seasoning: Either storebought or homemade dry ranch seasoning would work great for this recipe.
Pasta: Jumbo pasta shells work the best for this recipe.
Can I use a Different Sized Baking Dish?
Absolutely! I used my large oven-safe skillet for this recipe. It will definitely work to make it in a 9×13-inch casserole dish instead.
How to Freeze Cheesy Bacon Chicken Stuffed Shells
Isn’t it great when you can prepare a meal ahead of time and just take it out of the freezer when you are ready to make it? I feel so accomplished when I have at least one meal prepped for the week! To freeze these shells, simply prepare the meal following the instructions, but don’t bake it. The only difference is to place the stuffed shells in a 9×13-inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake it, take it out of the freezer, uncover it, and bake it for 45-60 minutes at 350°F, or until bubbly. This will last up to 3 months in the freezer.
More Stuffed Shells Recipes
Cheesy Bacon Chicken Stuffed Shells
Ingredients
- 12 ounces (340 g) jumbo pasta shells, cooked al dente according to package instructions
- 2 cups rotisserie chicken, shredded
- 1 block (8 ounces) cream cheese, room temperature
- 1 cup (230 g) sour cream
- 2 tablespoons homemade dry ranch seasoning, or 1 package (1 ounce) store-bought seasoning
- 8 slices bacon, cooked and crumbled
- ¼ cup (60 g) hot sauce (optional)
- ½ cup (56.5 g) mozzarella cheese, shredded
- ½ cup (56.5 g) mild cheddar cheese, shredded
- ¼ cup green onion, diced, for garnish
- ½ cup diced tomatoes, diced, for garnish
- 2 tablespoons ranch dressing, for garnish
Instructions
- Preheat oven to 350°F. Spray a large oven-safe skillet with nonstick cooking spray.
- In a large bowl, mix together the chicken, cream cheese, sour cream, ranch seasoning, bacon, and hot sauce until combined.
- Stuff each jumbo shell with the chicken mixture and place in the prepared baking dish.
- Top the stuffed shells with the shredded mozzarella and mild cheddar cheese. Bake for 15-20 minutes, or until bubbly.
- Top with green onions, tomatoes, and ranch dressing (optional).
Did you make this recipe?
You can tag me at @iamhomesteader.
These were absolutely amazing, loved it!!!!! Will be adding to me & my husband’s fave recipes. Thank you for the recipe — absolutely delicious!
These were amazing! Only change was I put Alfredo sauce in the bottom of the dish.
@iamhomesteader can these be made ahead of time? Not the noodles but the mixture?
Yes!
Can these be made ahead of time and then baked off.
What type of hot sauce dp you recommend?