Stuffed Shells With Rotisserie Chicken Recipe 455

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STUFFED SHELLS WITH ROTISSERIE CHICKEN RECIPE - (4.5/5)



Stuffed Shells with Rotisserie Chicken Recipe - (4.5/5) image

Provided by txnurselaw

Number Of Ingredients 19

Stuffed Shells with Rotisserie Chicken
Ingredients
10 oz. bag spinach
1 or 2 rotisserie chickens
12 oz. jumbo shells
Cheese Filling
2 lbs. ricotta cheese, part-skim
2 cups Parmesan cheese, grated
2 cups mozzarella cheese, shredded
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black ground pepper
Sauce
2 pints heavy cream
3/4 teaspoon chicken bouillion powder
2 garlic cloves, minced
1 1/2 cups Italian cheese, shredded
salt & pepper, to taste
1 cup Parmesan cheese, grated (for the topping)

Steps:

  • 1. Cover and boil the spinach in one inch of water until completely wilted. Drain well and set aside. 2. Remove the meat from the chicken(s) and set aside. 3. Cook the jumbo shells according to the directions. (Be sure to remove them before they split.) Drain the shells and place them on wax paper to dry. 4. In a large bowl, combine the cheese filling ingredients. Fill the shells with the cheese filling using a decorating bag or spoon. Place the stuffed shells in two 13 x 9-inch baking dishes. Add the chicken and spinach to the dish, so that it is evenly distributed around the shells. Set aside. 5. Heat the cream in a large skillet over medium heat. Add the boullion powder, garlic, Italian cheese, and salt & pepper. Stir until the cheese is melted and the sauce is heated through. 6. Pour the sauce evenly over the shells, chicken and spinach. Sprinkle the Parmesan cheese on top. 7. Bake at 350 degrees F until bubbly and the cheese is golden brown about 30 - 40 minutes. Serves 8 - 9. Freezing Directions I recommend freezing this meal in disposable aluminum baking tins. Prepare this recipe through step # 6; cover and cool in the refrigerator. When completely cool, cover and wrap in plastic wrap and aluminum foil. Label the meal and include the cooking directions. Freeze up to 2 months. To reheat, simply remove the foil and plastic wrap and place in the oven (frozen). Bake for about 1 hour at 350 degrees F until bubbly and heated through.

CHICKEN STUFFED SHELLS RECIPE - (4.2/5)



Chicken Stuffed Shells Recipe - (4.2/5) image

Number Of Ingredients 8

24 Jumbo shells (or 1/2 a box)
Shredded Chicken [4 large breasts cooked OR 2 lbs OR 1 store bought rotisserie chicken]
1 14oz can chicken broth
2 10oz cans cream of chicken soup
1 box chicken flavored stuffing
1/2 cup sour cream
1 Tbs dried parsley
1/2 tbs onion powder (can use a small onion minced)

Steps:

  • Need a 9x13 Baking dish greased with oil or cooking spray or butter Preheat oven to 350 degrees Boil noodles as directed (omitting salt) and set aside Prepare stuffing as directed In a large mixing bowl combine all ingredients (except shells) and mix together so everything is evenly distributed Spoon mixture into the shells (a heaping table spoon for each shell usually works) Bake for 30 minuets @ 350 degrees

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 PARMESAN STUFFED SHELLS



Chicken Parmesan Stuffed Shells image

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

1 package (12 ounces) uncooked jumbo pasta shells
2 tablespoons olive oil
FILLING:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons butter
1/3 cup seasoned bread crumbs
3 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup 2% milk
1/4 cup chopped fresh Italian parsley
ASSEMBLY:
4 cups meatless pasta sauce
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, thinly sliced and halved

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.

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