Buffalo Chicken Shotgun Shells

Watch Me Make It

Buffalo Chicken Shotgun Shells are a substantial, shareable appetizer with a creamy buffalo chicken center and a bacon-wrapped exterior. They are especially well suited to a platter with ranch, blue cheese, or another favorite dipping sauce.

The brief rest before serving matters here: it gives the hot, cheesy filling time to settle so the shells are easier to pick up and bite into.

Why This Recipe Works

Finely chopped cooked chicken makes the filling easier to pipe evenly. Larger pieces can catch in the bag opening, which can lead to uneven filling or pressure that splits a softened shell.

Look for manicotti that bends without cracking but still feels firm rather than fully tender. Leaving a little room at each end gives the filling space as the cheese softens, helping reduce seepage.

Set the bacon seam underneath each shell so the shell's weight helps hold the wrap in place as the bacon begins to render. A wire rack also makes transferring the shells simpler while allowing heat to reach around the bacon.

Ingredients

• 1 block of softened cream cheese
• ½ cup buffalo sauce
• ⅔ cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon barbecue rub or seasoning
• 1 cup finely chopped cooked chicken
• 10 pre-cooked parboiled manicotti shells
• 1 to 2 slices of regular cut bacon

How to Make It

Preheat smoker to 350 degrees. Par boil manicotti shells for 3-4 minutes to soften- you want about halfway cooked.

In a bowl, mix cream cheese, buffalo sauce, shredded cheddar cheese, onion powder, garlic powder, barbecue rub, and finely chopped chicken together well. Place the mixture into a plastic bag to pipe into the manicotti shell.

Fill the manicotti shell with the chicken filling, leaving space at the ends as it will expand while cooking. Wrap the filled shell in 1 to 2 slices of bacon, ensuring the seams are at the bottom.

Season the top with barbecue rub or seasoning. Place on a wire rack for easier movement on and off the smoker.

Cook on the smoker for 40 to 45 minutes until bacon is cooked to your liking. Remove from smoker and let cool for 5 to 10 minutes.

Serve with ranch, blue cheese, or your favorite dipping sauce.

Tips and Variations

Handle the softened shells gently while filling. If one starts to crack, avoid packing in more filling, since overfilling is more likely to open the shell during cooking.

Serving Ideas

Offer ranch for a cool, creamy contrast, or blue cheese dressing for a classic buffalo-style pairing. Small dipping bowls let guests choose their preferred sauce.

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Buffalo Chicken Shotgun Shells

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Ingredients

• 1 block of softened cream cheese
• ½ cup buffalo sauce
• ⅔ cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon barbecue rub or seasoning
• 1 cup finely chopped cooked chicken
• 10 pre-cooked parboiled manicotti shells
• 1 to 2 slices of regular cut bacon

Instructions

• Preheat smoker to 350 degrees.
• Par boil manicotti shells for 3-4 minutes to soften- you want about halfway cooked.
• In a bowl, mix cream cheese, buffalo sauce, shredded cheddar cheese, onion powder, garlic powder, barbecue rub, and finely chopped chicken together well.
• Place the mixture into a plastic bag to pipe into the manicotti shell.
• Fill the manicotti shell with the chicken filling, leaving space at the ends as it will expand while cooking.
• Wrap the filled shell in 1 to 2 slices of bacon, ensuring the seams are at the bottom.
• Season the top with barbecue rub or seasoning.
• Place on a wire rack for easier movement on and off the smoker.
• Cook on the smoker for 40 to 45 minutes until bacon is cooked to your liking.
• Remove from smoker and let cool for 5 to 10 minutes.
• Serve with ranch, blue cheese, or your favorite dipping sauce.