Chicken And Cheese Stuffed Jumbo Shells Food

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:

• 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 STUFFED SHELLS

Steps:

• Cook chicken breasts and cut up into small pieces.
• Cook jumbo shells as instructed on box and set on paper towels to dry.
• Cook stuffing mix as instructed on box (best in microwave).
• Mix stuffing with mayonnaise, add chicken.
• Stuff shells with this mixture.
• Mix cans of soup with 1 1/4 cups of water.
• Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
• Put shells on top of soup mixture.
• Pour the rest of the soup mixture on top of the shells.
• Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
• ENJOY!

CHICKEN-RICOTTA STUFFED SHELLS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray. , In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.

THREE-CHEESE JUMBO SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

JUMBO SHELLS STUFFED WITH CHEESE WITH MEAT

Steps:

• Boil shells with butter and salt to taste.
• Brown hamburger meat and combine with spaghetti sauce; drain shells.
• Combine the egg, ricotta cheese, mozzarella cheese, basil, garlic powder, minced onion, oregano, salt, parsley flakes, and only 1 cup of the parmesan cheese.
• Put the mixture in the shells like a tablespoon and half into each one line them up in across a three quart casserole dish.
• Pour the meat over the top and cook for 30 minutes at 350°F.
• Add the remaining parmesan cheese over the shells and meat and allow to cook for 10 more minutes.

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.

JUMBO STUFFED SHELLS WITH CHICKEN, SPINACH & CHEESE

Steps:

• Preheat the oven to 350˚F.
• Cook the pasta according to the package directions. Drain and add oil. Set aside.
• In a bowl, combine the ricotta, lemon zest, mayonnaise, egg, and 1 cup of mozzarella cheese. Season.
• Add the chicken, red onion, garlic, and spinach. Mix well and set aside.
• Pour half of the tomato sauce onto a baking sheet. Fill the shells with the stuffing mixture and place on the baking sheet. Cover the shells with the remaining sauce.
• Cover with aluminum foil. Bake for 30 minutes.
• Remove the foil and top the shells with the remaining mozzarella. Bake for a few more minutes.

STUFFED JUMBO SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions, drain.
• Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
• Stir in breadcrumbs, and remove from heat.
• In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
• Add the chicken mixture.
• Fill shells and place in a 11x7 inch pan.
• Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
• Sprinkle with parmesan if using.
• I like to sprinkle with more mozzarella as well.
• Cover and bake for 45 minutes to 1 hour.

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.

HAM-STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce., Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13x9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.