Instructions:

FIRST STEP:
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

SECOND STEP:
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

THIRD STEP:
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

FOURTH STEP:
Drain the pasta

Preheat the oven to 350*

FIFTH STEP:
Lightly spray a 9×13 pan with nonstick spray

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

SIXTH STEP:
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 overbake, you do not want crispy shells

Enjoy!