Hey guys it’s Monday time for us to well who knows what it’s time to do lol I had a hard time realizing it was even Monday lol. Well no matter what day it is though we have to make dinner for the family.. or heck just yourselves if you don’t want to share these Chicken Jalapeño Popper Stuffed Shells! This is a cool little twist on a couple of different classics you will totally fall in love with. Go ahead guys give this one a try and when you do be sure to take a pic and share it on my Facebook page!
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Chicken Jalapeño Popper Stuffed Shells Recipe
Ingredients
Sauce:
- 3 Tbsp. Butter
- 1 Jalapeño Seeded & Diced
- 1 Garlic Clove Diced
- 3 Tbsp. Flour
- 2 Cups Half and Half
Shells:
- 8 Bacon Slices Cooked & Chopped
- 12 oz. Jumbo Pasta Shells Cooked
- 16 oz. Cream Cheese Softened
- 3 Cups Chicken Cooked & Shredded
Toppings:
- 1 Jalapeño Sliced
Instructions
- Preheat oven to 350˚.
- Heat a sauce pan over medium heat. Place butter in heated in pan, once melted add the jalapeño and garlic. Allow to cook for about 1 minute and whisk in the flour and cook for another minute.
- Slowly whisk in the half and half until it is smooth. Cook for about 10 minutes until the sauce has thickened up. Stirring occasionally.
- In a large bowl mix together cream cheese and 1-1/2 cups of cheddar and start mixing it together. Add in the shredded chicken 2/3 of your bacon and continue to combine. Lastly add in 1/3 of the cream sauce and finish mixing together.
- Spread another 1/3 of the sauce across the bottom of your baking dish.
- Spoon chicken and cheese mixture into the cooked shells and place in the baking dish. Top with the rest of the sauce and cheddar cheese.
- Bake for about 20 minutes, until the cheese is completely melted, top with the rest of your bacon and some sliced jalapeños and serve.
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