CHICKEN STUFFED SHELLS
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
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 ALFREDO STUFFED SHELLS
Wonderfully cheesy and creamy, these chicken alfredo stuffed shells are all kinds of delicious. Simple and easy to make, they are perfect for a comfort food dinner.
Provided by Becky Hardin
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
- Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, stir together the ricotta, 1 cup mozzarella, 1 cup parmesan, eggs, cooked chicken, and a pinch of salt and pepper.
- In a large skillet over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. Whisk in the milk, then heavy cream, 1 cup parmesan, garlic and parsley. Cook, whisking constantly, until thickened.
- Spread 1 cup of the sauce in the bottom of the prepared pan. Fill the shells with the chicken and cheese mixture and place them in the pan, seam side down.
- Pour the remaining sauce over the shells and sprinkle with remaining mozzarella and parmesan. Bake for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Sprinkle with extra parley, if desired, and serve.
Nutrition Facts : Calories 942 kcal, Carbohydrate 54 g, Protein 56 g, Fat 55 g, SaturatedFat 33 g, TransFat 1 g, Cholesterol 268 mg, Sodium 1179 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND SPINACH STUFFED SHELLS
These Chicken and Spinach Stuffed Shells are a tried and true favorite that I love serving to company. The flavor is incredible and it makes a ton!
Provided by Christy Denney
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don't stick together.
- Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
- Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
- Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
- Makes 8-10 servings.
EASY CHICKEN STUFFED PASTA SHELLS RECIPE
Best stuffed pasta shells recipe. Video instructions on how to stuff pasta shells with chicken, barbecue sauce and cheese for a one pot meal that is quick and delicious.
Provided by Vanessa Goodpaster-Beaty
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 190C/375F.
- Combine ricotta cheese, chicken, butter, both sauces, and sliced scallions.
- Cook pasta shells according to package directions. Let cool down slightly.
- Stuff pasta shells with chicken mixture and place each shell into 22x30 cm / 9x12 inch baking pan. Top with shredded cheese and bake for 15-20 minutes.
Nutrition Facts : Calories 346 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 8 oz. (230 g), Sodium 492 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHEESY CHICKEN STUFFED SHELLS
When everyone is asking, "what's for dinner?" whip up these Cheesy Chicken Stuffed Shells. Delicious chicken filling stuffed into pasta shells and then covered in a creamy, cheesy sauce--all the flavor is here!
Provided by Jill
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- Boil the pasta shells according to the package directions, just until al dente. Drain the water then rinse the shells in cold water to cool them down and prevent sticking.
- In a medium mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, garlic powder, chopped parsley, salt, and pepper. Stuff this filling into the cooked pasta shells and place them in a single layer in a glass 9x13 baking dish.
- In a large sauce pot, heat the cream of chicken soup and the evaporated milk over medium heat until hot. Add the garlic and herb cream cheese and stir until melted and incorporated into the sauce. Remove the pan from the heat and add 1 cup of the shredded mozzarella cheese; stir well.
- Pour the creamy sauce over the stuffed shells in the baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese.
- Bake at 350F for 40 minutes until hot and bubbly. Cool slightly before serving.
CHICKEN STUFFED SHELLS RECIPE
Flavorful chicken and broccoli are stuffed inside of tender pasta shells and smothered with cheese and a decadent cajun cream sauce. Next level!
Provided by Jocelyn Delk Adams
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F degrees.
- Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
- Add Land O Lakes® Butter with Canola Oil to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
- Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
- Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
- Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
- Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.
Nutrition Facts : Calories 578 kcal, Carbohydrate 8 g, Protein 23 g, Fat 50 g, SaturatedFat 30 g, Cholesterol 186 mg, Sodium 493 mg, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN STUFFED SHELLS
Very delicious OAMC meal. Has a bit of kick to it. I used sour cream instead of cottage cheese. From www.onceamonthmom.com
Provided by Ludwigj
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta shells according to package in boiling, salted water, until al dente. Drain water and allow to cool to the touch. Combine marinara and buffalo wing sauce in a bowl. In another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.
- Spread 1 cup sauce on the bottom of two 8×8 baking dishes. Stuff shells with chicken mixture, about 1 Tablespoon per shell. Place in sauce-covered dish. Cover shells with remaining sauce and sprinkle with shredded Mozzarella. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
- Freezing Directions:.
- Prepare as above, except DO NOT bake. Instead, cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
Nutrition Facts : Calories 232.4, Fat 5, SaturatedFat 2.4, Cholesterol 15.8, Sodium 483.2, Carbohydrate 31.9, Fiber 2.3, Sugar 6.6, Protein 14.2
STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)
The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
- For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
- In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
- You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
- Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
- When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
- Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 365 kcal, Carbohydrate 29 g, Protein 19 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 82 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
YUMMY CHICKEN STUFFED SHELLS
This is my idea of comfort food! Not very figure-friendly but the taste is so worth it :) I usually avoid using "cream of" anything or instant stuffing, but I make an exception for this recipe. I use boneless chicken breasts, but it's a great way to use up any leftover chicken too. Steps 1-4 can be done ahead of time (and freezes well). This makes a large batch so it's good for feeding a crowd. I like serving this with a side of fresh peas and crusty bread to soak up the sauce.
Provided by BrownSugarChef
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prior to cooking pasta shells, add salt and a few tablespoons of oil to the boiling pot of water. Cook pasta shells according to package directions and drain. Rinse with cold water, drain again and set aside to cool.
- Prepare Stove Top stuffing per directions.
- Preheat oven to 350 degrees. Combine cooked chicken, prepared stuffing, one can of soup, broth, and mayo in a large bowl.
- Stuff each pasta shell with approximately 3 tablespoons of chicken/stuffing mixture. As you stuff, arrange shells in a large glass casserole dish, stuffing side up.
- Spoon the second can of soup over the shells. Bake for 30 mins or until the tops of the shells are golden brown and stuffing mixture is heated through.
Nutrition Facts : Calories 273.7, Fat 15.8, SaturatedFat 3.4, Cholesterol 51.8, Sodium 1008, Carbohydrate 14.3, Fiber 0.6, Sugar 1.5, Protein 17.7
CHICKEN STUFFED SHELLS RECIPE WITH SPINACH
Dinner is about to get delicious with these tasty chicken stuffed shells. Jumbo shells are stuffed with chicken, ricotta and mozzarella and baked in marinara sauce for pasta dinner the whole family will love.
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a rolling boil. Season with salt.
- Add jumbo shells one at a time to prevent them from sticking. Boil until UNDER aldente. You want them to be firm so they don't break when you stuff them. They will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
- While the shells boil, heat a medium skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
- Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic. Stir until combined. Season to taste with salt and pepper.
- Set aside.
- Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil and reduce to a simmer. Stir in parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
- Pour the sauce into a 9x12 baking dish or a similar size. Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
- Bake uncovered until hot and bubbly and the cheese has melted, about 25-30 minutes.
- Garnish with fresh basil
Nutrition Facts : Calories 554 kcal, Carbohydrate 43 g, Protein 35 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 137 mg, Sodium 1070 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPINACH STUFFED SHELLS RECIPE
Perfectly cheesy, hearty and comforting, these spinach stuffed shells are one delicious family meal. Jumbo pasta shells are filled with ricotta, mozzarella, parmesan and spinach and baked in marinara sauce for one tasty bite.
Provided by Becky Hardin - The Cookie Rookie
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and spray a shallow 8x8 inch baking dish with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about a minute or two.
- Add the spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool.
- In a large mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, salt, and pepper until thoroughly combined.
- Pour half of the marinara sauce into the bottom the baking dish.
- Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up.
- Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown.
- Serve with a sprinkle of parmesan cheese and fresh basil leaves.
Nutrition Facts : Calories 131 kcal, Carbohydrate 9 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 411 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHICKEN STUFFED SHELLS RECIPE
Take your pasta game to the next level with this chicken stuffed shells dish. The tender pasta is filled with cheesy chicken and broccoli.
Provided by Benny
Categories Pasta Recipes
Time 46m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
- Add Land O Lakes® Butter with Canola Oil to a large pan over medium-high heat. Once melted, add garlic and cook for 30 to 60 seconds making sure not to overcook and cause burning.
- Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5 to 7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan, and set aside.
- Next in a separate medium-sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan, and remaining creole seasoning and stir together to combine well.
- Stuff room temperature shells with chicken mixture and add to the bottom of the baking pan.
- Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10 to 15 minutes, garnish with parsley and serve.
Nutrition Facts : Calories 662.00kcal, Carbohydrate 29.00g, Cholesterol 194.00mg, Fat 47.00g, Fiber 2.00g, Protein 32.00g, SaturatedFat 28.00g, ServingSize 6.00, Sodium 593.00mg, Sugar 2.00g, UnsaturatedFat 13.00g
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- Cook chicken tenders and jumbo shell pasta according to instructions on the packaging. Make sure to drain pasta and well and let cool a bit before proceeding. Cut chicken tenders into chunks that are about 1/2 inch cubes.
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- Preheat the oven to 375°F with the oven rack in the lower third of the oven. Lightly grease a large baking dish (or a couple smaller ones–I baked two-thirds of my shells in a 10 ½-by-7-inch baking dish, and froze the rest in a 7-by-5-inch baking dish).
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- Heat the olive oil over medium-high heat in a skillet and add the celery, cooking for about 5 minutes, stirring occasionally until crisp-tender. Remove from the heat and add to a medium mixing bowl along with the shredded chicken breast, ricotta cheese, ¼ cup of the mozzarella, the hot sauce, and the crumbled blue cheese.
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- Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.
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