Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the jumbo shells according to package directions, but reduce the cooking time by 2 minutes. They should be *al dente*. Drain well and rinse with cold water to stop the cooking process.

Cook the chicken breasts using your preferred method (boiling, baking, or poaching). Once cooked, shred the chicken into small pieces.

In a large bowl, combine the shredded chicken, softened cream cheese, ricotta cheese, blue cheese crumbles, half of the cheddar cheese (reserve the other half for topping), half a cup of the Buffalo wing sauce, melted butter, garlic powder, onion powder, dried parsley, salt, pepper, and diced celery (if using). Mix well until all ingredients are evenly incorporated.

Using a spoon or a piping bag, carefully stuff each cooked pasta shell with the Buffalo chicken filling. Pack the filling firmly but gently.

Arrange the stuffed shells in the prepared baking dish, side by side, in a single layer.

Pour the remaining half cup of Buffalo wing sauce evenly over the stuffed shells.

Sprinkle the remaining cheddar cheese over the top.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Remove the baking dish from the oven and let it cool for a few minutes before serving.

Garnish with sliced green onions and a drizzle of ranch or blue cheese dressing, if desired. Serve warm and enjoy!