Baked Shells With Chicken And Cheese Food

CHEESY CHICKEN STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350°F.
• Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
• In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
• Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
• Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
• Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).

CHICKEN AND MUSHROOM BAKED SHELLS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

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.

CHICKEN PARMESAN STUFFED SHELLS

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 ALFREDO STUFFED SHELLS

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.

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.

CHEESY CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350.
• Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
• Make white sauce: Melt butter in saucepan and add flour.
• Cook a little, but don't let butter brown.
• Add milk and salt, pepper and 1/2 cup parmesan cheese.
• Cook and stir until thickened.
• Spread half of the marinara sauce in bottom of pan.
• Fill cooled shells with chicken mixture.
• Pour white sauce over shells and drizzle rest of marinara over top.
• Sprinkle remaining mozzarella over all.
• Cover and bake about 40 minutes.
• Uncover and bake another 15 minutes.

BAKED SHELLS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
• Preheat the oven to 400 degrees F.
• Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

VELVEETA® CREAMY CHICKEN & PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare Dinner in large saucepan as directed on package. Stir in all remaining ingredients except cheese.
• Spoon mixture into 8-inch square baking dish sprayed with cooking spray. Top with cheese.
• Bake 10 min. or until heated through.