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Creator in the video. Yum yum

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Check out the his Instagram. Yummy!!

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Homemade chicken and shells

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Fried chicken. Fry anyway you want to!!

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Stuffed Buffalo Chicken Shell

Ingredients

3 cups shredded chicken

1 -16 ounce ricotta cheese, whipped

¼ cup butter, unsalted

1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot

16 ounces large shell pasta

Salt and pepper to taste, (optional)

2 cups Monterey Jack cheese

How To Make Stuffed Buffalo Chicken Shell

Reheat the shredded chicken in a skillet for just a few minutes

Melt in the butter with the shredded chicken and add in the cayenne pepper

Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.

In a bowl, place the cheese in and add the shredded chicken

Refrigerate this mix for at least 3 hours.

Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm

Drain the pasta

Preheat the oven to 350*

Lightly spray a 9×13 pan with nonstick spray

Using a cookie scoop, fill each shell with some of the filling

Place the shells into the prepared baking pan

Sprinkle with Monterey Jack cheese on top of each shell

Bake for 15 to 20 minutes, do not over-bake, you do not want crispy shells

Enjoy.

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The Best Potato Soup Recipe

Potato Soup cooking in enamel Dutch oven and scooped into a laddle - addapinch.com

You could add all sorts of things to this soup if you’d like, but I recommend starting with this simple, basic recipe and go from there. Most times, we would rather stick with this version than add a lot of other ingredients, like leeks, onions, and whatnot.

Simple really is best most of the time, isn’t it?

How to Make The Best Potato Soup Recipe

To make Grandmother’s easy potato soup recipe, you’ll only need a few ingredients and to follow a few steps.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Potatoes – I prefer to use russets. You’ll need 2 pounds, about six medium. You can also use Yukon gold potatoes.

Water – You will need enough fresh, clean water to cover the potatoes.

Milk – I use whole milk in my potato soup. You can also use your favorite dairy-free milk substitute.

Butter – the butter adds so much flavor to this soup.

Salt – add salt to taste for seasoning.

Pepper – add pepper to taste.

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Onions and Celery: In the first step of this chicken noodle soup recipe, diced onions and chopped celery are cooked in butter until they're aromatic and tender.

· Broth: This chicken noodle soup recipe calls for a mixture of chicken and vegetable broths. If you're short on time or ingredients, you can just use one or the other.

· Chicken: Of course, you'll need chicken. If you have leftover rotisserie chicken, you can use that in place of the cooked chicken breasts for a budget-friendly shortcut.

· Noodles: Make sure you don't add the noodles too early, as cooking them too long will make them mushy.

· Carrots: Carrots, which add a pop of bright color and flavor, are added at the end of cooking so they stay crisp. You can add them to the sautéed vegetables at the beginning if you like your carrots tender.

· Basil and Oregano: Dried basil and oregano lend warm, earthy flavor to this chicken noodle soup recipe.

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INGREDIENTS

4 to 6 bone-in chicken breasts with rib meat

1 stick butter

4 cup plain flour, sifted, plus extra for dusting

1 teaspoon salt

1 egg

4 to 5 (32 ounce) containers chicken broth, plus extra

Salt and Pepper, to taste