Cream Of Chicken Stuffed Shells Recipes

CHICKEN STUFFED SHELLS

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.

CREAM OF CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook shells according to package directions.
• Prepare stuffing mix according to directions.
• Combine stuffing, chicken, mayo, seasoned salt, pepper, and Mrs. Dash in large bowl.
• Combine cream of chicken soup, milk, and cheese in seperate bowl.
• Stuff shells with the stuffing filling and place in a greased 9x13 pan.
• Pour soup mixture over shells.
• Bake covered for 45 minutes at 350 degrees.

CHICKEN STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• 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 to 60 seconds making sure not to overcook and cause burning.
• Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5 to 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 the bottom of the 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 to 15 minutes, garnish with parsley and serve.

CHICKEN STUFFED PASTA SHELLS

Steps:

• In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley.

CHICKEN PARMESAN STUFFED SHELLS

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.

CHICKEN PARMESAN-STUFFED SHELLS

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.

CHICKEN AND CHEESE STUFFED JUMBO SHELLS

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.

BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY

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.