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I don’t even remember how I came up with this idea… but I’m glad I did because this will definitely be in my dinner rotation! Not only does it require just a few ingredients, but it’s easily made dairy-free 😉 ! And if you’re feeling lazy… just grab a rotisserie chicken at your grocery store for the quickest meal prep.
Ingredients
- 1 box large shells pasta
- 1/2 teaspoon olive or vegetable oil
- 1 cup cooked chicken, chopped
- 1/2 cup sour cream or dairy-free sour cream
- 1/2 cup cream cheese or dairy free cream cheese
- 1/2 cup buffalo sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese or dairy free mozzarella
Instructions
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Preheat oven to 400 degrees and place rack in the middle.
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Cook pasta al dente in a large pot of salted water according to your box instructions. Drain and rinse shells with cold water until they are cool enough to handle.
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In a mixing bowl, combine chicken, sour cream, cream cheese, buffalo sauce, salt, and pepper.
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Grease your cast iron or baking dish with the olive or vegetable oil to avoid the shells sticking to your pan.
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Spoon the mixture into each shell and arrange the filled shells in a cast iron pan (or a baking dish). Sprinkle mozzarella cheese on top and bake for 20-25 minutes.
Recipe Notes
My favorite dairy free substitutes for this recipe are:
- Green Valley Organic Lactose Free Sour Cream
- Kite Hill Plain Cream Cheese Style Spread
- Follow Your Heart Mozzarella Cheese Alternative Shred
I just love how creamy this dish is and it combines pasta–which is my first love–with buffalo chicken dip, which, who doesn’t love?!
What do you think?