Baked Shells With Chicken And Mushrooms Food

DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE

Steps:

• Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
• In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
• Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
• Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
• Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
• Let the dish stand for about 5 minutes before serving.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 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.

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TO

Steps:

• Heat oil in large deep nonstick skillet over medium heat.
• Add mushrooms and sauté until tender, about 4 minutes.
• Add garlic and crushed red pepper and stir 1 minute.
• Add broth and bring to boil.
• Stir in escarole; cover and cook 5 minutes.
• Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
• Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain; return to pot.
• Add escarole mixture, chicken, and sun-dried tomatoes.
• Stir over medium heat until chicken is heated through, about 3 minutes.
• Season with salt and pepper.
• Transfer to bowl; sprinkle with cheese.
• Makes 4 servings.

SHELLS WITH MUSHROOMS AND SHRIMP

Steps:

• Cook pasta as directed.
• Meanwhile in a large skillet, melt butter over medium heat.
• Add garlic, saute 1 minute or until softened.
• Increase heat to medium high, add mushrooms and saute for 5 minutes or until tender.
• Add shrimp, saute for 3 minutes or until cooked through.
• Stir in chicken broth, salt and pepper.
• Bring to a boil; reduce heat and simmer 1 minute.
• Drain pasta; place in serving bowl and toss with cheese and parsley.
• Add mushroom-shrimp sauce; toss.
• Serve immediately.

SHELLS WITH GRILLED CHICKEN AND MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
• Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.