Cheesy Shells With Chicken Recipes

CHEESY CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350.
• Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
• Make white sauce: Melt butter in saucepan and add flour.
• Cook a little, but don't let butter brown.
• Add milk and salt, pepper and 1/2 cup parmesan cheese.
• Cook and stir until thickened.
• Spread half of the marinara sauce in bottom of pan.
• Fill cooled shells with chicken mixture.
• Pour white sauce over shells and drizzle rest of marinara over top.
• Sprinkle remaining mozzarella over all.
• Cover and bake about 40 minutes.
• Uncover and bake another 15 minutes.

CHEESY CHICKEN STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350°F.
• Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
• In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
• Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
• Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
• Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).

CHEESY CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350F.
• Boil the pasta shells according to the package directions, just until al dente. Drain the water then rinse the shells in cold water to cool them down and prevent sticking.
• In a medium mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, garlic powder, chopped parsley, salt, and pepper. Stuff this filling into the cooked pasta shells and place them in a single layer in a glass 9x13 baking dish.
• In a large sauce pot, heat the cream of chicken soup and the evaporated milk over medium heat until hot. Add the garlic and herb cream cheese and stir until melted and incorporated into the sauce. Remove the pan from the heat and add 1 cup of the shredded mozzarella cheese; stir well.
• Pour the creamy sauce over the stuffed shells in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese.
• Bake at 350F for 40 minutes until hot and bubbly. Cool slightly before serving.

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS

Steps:

• Preheat oven to 350°.
• Cook shells as directed--don't overcook because they will cook in oven again.
• Cool shells in a large bowl of COLD water; set aside for now.
• Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
• Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
• Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
• Stir in milk and cream; bring to a boil, stirring constantly.
• Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
• Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
• Stuff each shell with broccoli and chicken mixture; put shells in dish.
• Spoon remaining sauce over shells and sprinkle with Parmesan.
• Bake 30-35 minutes or until hot and bubbly.