CHICKEN STUFFED SHELLS
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
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 WITH SPINACH
Dinner is about to get delicious with these tasty chicken stuffed shells. Jumbo shells are stuffed with chicken, ricotta and mozzarella and baked in marinara sauce for pasta dinner the whole family will love.
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a rolling boil. Season with salt.
- Add jumbo shells one at a time to prevent them from sticking. Boil until UNDER aldente. You want them to be firm so they don't break when you stuff them. They will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
- While the shells boil, heat a medium skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
- Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic. Stir until combined. Season to taste with salt and pepper.
- Set aside.
- Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil and reduce to a simmer. Stir in parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
- Pour the sauce into a 9x12 baking dish or a similar size. Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
- Bake uncovered until hot and bubbly and the cheese has melted, about 25-30 minutes.
- Garnish with fresh basil
Nutrition Facts : Calories 554 kcal, Carbohydrate 43 g, Protein 35 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 137 mg, Sodium 1070 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN STUFFED SHELLS
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
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
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
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
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
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
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
- Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
- Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
- Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
- Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.
CHICKEN PARMESAN-STUFFED SHELLS
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
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
CHICKEN ALFREDO STUFFED SHELLS
These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
BUFFALO CHICKEN STUFFED SHELLS
Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
- Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
- Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
- Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
- Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
CHICKEN PARMESAN STUFFED SHELLS
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 431 calories, Fat 19g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 752mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY
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
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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