Shells Filled With Chicken Chopped Salad Recipes

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CHICKEN SALAD SHELLS



Chicken Salad Shells image

"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1-1/2 pounds prepared chicken salad
1/2 cup seedless red grapes, halved
18 jumbo pasta shells, cooked, drained and cooled
2/3 cup ranch salad dressing

Steps:

  • In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.

Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

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

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 CHOPPED SALAD



Chicken Chopped Salad image

Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

2 cups chopped or torn mixed salad greens
2 cups chopped cooked chicken
1 cup chopped celery
1 can (15-1/4 ounces) peaches, drained and chopped
1 cup chopped sweet red or yellow pepper
1/3 cup thawed limeade concentrate
1/4 cup canola oil
2 tablespoons white vinegar
2 to 3 tablespoons minced fresh cilantro
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/2 cup dry roasted peanuts

Steps:

  • In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.

Nutrition Facts :

ITALIAN CHOP SALAD IN SHELLS



Italian Chop Salad in Shells image

Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 36

Number Of Ingredients 8

1 package (16 ounces) jumbo pasta shells
4 cups chopped romaine
1/2 cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, coarsely chopped (1 cup)
1 medium cucumber, coarsely chopped (3/4 cup)
1 package (3 ounces) Italian salami, chopped
1/3 cup roasted garlic Italian vinaigrette

Steps:

  • Cook pasta shells as directed on package; drain and cool.
  • Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
  • Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg

SALAD STUFFED SHELLS



Salad Stuffed Shells image

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Provided by Micki

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

18 jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
  • Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g

CHOPPED SALAD APPETIZER SHELLS



Chopped Salad Appetizer Shells image

This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.

Provided by CookinDiva

Categories     Pasta Shells

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

8 ounces jumbo pasta shells (about 24)
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup chopped fresh tomato
3/4 cup chopped peeled cucumber
3 ounces italian salami, chopped
4 ounces crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mixed Italian herbs
1/8 teaspoon sugar
salt and pepper, to taste

Steps:

  • Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
  • Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
  • Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
  • Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
  • Refrigerate up to 4 hours before serving.
  • Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

ITALIAN CHOPPED SALAD IN SHELLS



Italian Chopped Salad in Shells image

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.

Provided by yooper

Categories     Chicken

Time 3h10m

Yield 36 appetizers

Number Of Ingredients 8

1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomatoes
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Steps:

  • Cook pasta shells as directed on the package.
  • Drain and cool.
  • Place remaining ingredients except vinaigrette in a medium bowl.
  • Pour vinaigrette over the salad, toss to coat.
  • Stuff the shells with the salad.
  • Cover and refrigerate 2 hours before serving.

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