Buffalo Chicken-Stuffed Shells

Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.

Cook 18 jumbo pasta shells as directed on package until al dente. Drain; rinse with cold water.

In 2-quart saucepan, melt 2 tablespoons unsalted butter over medium heat; add 2 tablespoons all-purpose flour. Beat with whisk; cook 1 minute. Beat in 2 cups whole milk. Heat to boiling; reduce heat to simmering. Cook until sauce thickens, stirring frequently. Stir in 4 oz crumbled blue cheese until melted. Season to taste with salt and pepper.

In medium bowl, mix 2 cups diced deli rotisserie chicken, 1/2 cup Frank’s™ RedHot™ sauce, 1/2 cup of the blue cheese sauce and 2 oz crumbled blue cheese.

Add 1/2 cup of the blue cheese sauce to bottom of baking dish. Divide chicken filling among shells, about 2 tablespoons each, and place in baking dish.

Pour remaining blue cheese mixture over top of stuffed shells. If desired, melt 1 tablespoon butter, and mix with 1/4 cup bread crumbs; sprinkle over top of dish.

Bake 20 to 30 minutes or until sauce is bubbling and bread crumbs are lightly browned.