Chicken Stuffed Shells Recipe 425

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CHICKEN AND CHEESE STUFFED JUMBO SHELLS



Chicken and Cheese Stuffed Jumbo Shells image

I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!

Provided by ECHO2003

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
  • In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
  • Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

If you love chicken and dressing, you will want to try this! It is EXCELLENT! There are only five ingredients in this recipe, yet it makes a huge 9" X 13" pan - great dish for company! ENJOY!

Provided by wyzgirl14

Categories     Pasta Shells

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (12 ounce) box jumbo pasta shells
4 boneless skinless chicken breasts
1 (6 ounce) box chicken flavor stuffing mix
3/4 cup mayonnaise
2 (10 1/2 ounce) cans cream of chicken soup

Steps:

  • Cook chicken breasts and cut up into small pieces.
  • Cook jumbo shells as instructed on box and set on paper towels to dry.
  • Cook stuffing mix as instructed on box (best in microwave).
  • Mix stuffing with mayonnaise, add chicken.
  • Stuff shells with this mixture.
  • Mix cans of soup with 1 1/4 cups of water.
  • Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
  • Put shells on top of soup mixture.
  • Pour the rest of the soup mixture on top of the shells.
  • Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
  • ENJOY!

CHICKEN STUFFED SHELLS RECIPE



Chicken Stuffed Shells Recipe image

Flavorful chicken and broccoli are stuffed inside of tender pasta shells and smothered with cheese and a decadent cajun cream sauce. Next level!

Provided by Jocelyn Delk Adams

Categories     Main Course

Time 40m

Number Of Ingredients 15

1/2 (12 ounce) box jumbo shells (6 ounces total)
2 tbsp Land O Lakes® Butter with Canola Oil
2 tbsp minced garlic
2 cups heavy whipping cream
1 cup grated parmesan cheese (divided)
1 tbsp creole seasoning (divided)
1/2 tsp Italian seasoning
salt (if needed) (to taste)
black pepper (to taste)
1 cup ricotta cheese
1 cup rotisserie chicken (shredded)
1 cup broccoli (cooked and diced)
1/2 cup diced onion
1 cup shredded mozzarella cheese
Parsley (for garnish)

Steps:

  • Preheat oven to 350 F degrees.
  • Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
  • Add Land O Lakes® Butter with Canola Oil to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
  • Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
  • Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
  • Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
  • Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.

Nutrition Facts : Calories 578 kcal, Carbohydrate 8 g, Protein 23 g, Fat 50 g, SaturatedFat 30 g, Cholesterol 186 mg, Sodium 493 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.

Provided by JOONEY

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
  • Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
  • In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
30 jumbo pasta shells
3 cups (24 ounces) whole-milk ricotta
2 cups (8 ounces) Italian blend shredded cheese
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 teaspoon finely grated lemon zest
2 pinches ground nutmeg
3 tablespoons olive oil
2 boneless, skinless chicken thighs (about 1 pound), cut into 1/2-inch pieces
1 large leek, white and light-green parts only, thinly sliced into half-moons
1/2 cup dry white wine
2 1/2 cups heavy cream
3/4 cups freshly grated Parmesan
Chopped fresh chives, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
  • Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
  • Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
  • Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
  • Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
  • Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

AMAZING CHICKEN STUFFED SHELLS



Amazing Chicken Stuffed Shells image

Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells.

Provided by Manda

Categories     Chicken

Time 1h10m

Yield 20 shells

Number Of Ingredients 9

4 cups diced, cooked chicken
1 (6 ounce) box chicken flavor stuffing mix
1 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1/2 can water
20 jumbo pasta shells
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Mrs. Dash seasoning mix

Steps:

  • Preheat oven to 350 degrees.
  • Prepare shells according to package directions and cool.
  • Prepare stuffing according to package.
  • In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
  • Dash.
  • Set aside.
  • Lightly coat 9x13-inch pan with cooking spray.
  • Stuff each shell with a large spoonful of chicken mixture and place in pan.
  • Mix soup with water in separate bowl.
  • Pour over filled shells.
  • Loosely cover with aluminum foil and bake 45 minutes.
  • Serve hot.

Nutrition Facts : Calories 46.2, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 266.6, Carbohydrate 7.3, Fiber 0.2, Sugar 0.9, Protein 1.4

CHICKEN PARMESAN-STUFFED SHELLS



Chicken Parmesan-Stuffed Shells image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
  • Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY



Buffalo Chicken Stuffed Shells Recipe by Tasty image

Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce

Provided by Catie Sorrano

Categories     Dinner

Yield 8 servings

Number Of Ingredients 8

1 box jumbo pasta shell
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons blue cheese, optional
3 cups chicken breast, cooked, shredded, or cubes
1 packet McCormick's original Buffalo wing seasoning
1 package cream cheese
1 tablespoon hot sauce, if desired on top on shells

Steps:

  • Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
  • In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
  • Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
  • Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams

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From fromvalerieskitchen.com


CHICKEN STUFFED WITH CHEESE RECIPE - THERESCIPES.INFO
Cheesy Garlic Stuffed Chicken - Easy Chicken Recipes hot easychickenrecipes.com. Dec 17, 2021Mix together the garlic, cheeses, butter, and Italian seasoning.Create a pocket in each chicken breast. Stuff the chicken breasts and secure them with toothpicks. Create a breading station with 3 bowls. Dredge the chicken breasts, then sear them. Bake the chicken.Let the …
From therecipes.info


CHICKEN PARMESAN STUFFED SHELLS - CHEEKYKITCHEN
2021-12-29 Instructions: Step 1. Heat the oven to 350 degrees, and place ½ cup of the pasta sauce into the bottom of a 9×13 baking dish. Step 2. In a bowl, mix together 1 oz. of the mozzarella, 1 oz of Parmesan, the ricotta cheese, Italian seasoning, and …
From cheekykitchen.com


CHICKEN PARMESAN STUFFED SHELLS - JUST LIKE HOME KITCHEN RECIPES®
DIRECTIONS: Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet. For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; sauté chicken just until lightly browned ...
From eatjustlikehome.com


CHICKEN STUFFED SHELLS - THE SPRUCE EATS
2021-05-05 Gather the ingredients. Heat oven to 350 F. Cook the pasta shells according to the package's pre-bake instructions (boil about 9 minutes). Drain, rinse with cold water and set aside to drain well. In a medium mixing bowl, add the ricotta, egg, garlic, herbs, salt, pepper, and 1/2 cup of the Parmesan cheese. Mix well.
From thespruceeats.com


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