Baked Shells With Chicken And Cheese Recipes

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CHEESY CHICKEN CASSEROLE



Cheesy Chicken Casserole image

Cheesy Chicken Casserole has pasta in a creamy cheesy sauce baked until golden and bubbly.

Provided by Holly Nilsson

Categories     Casserole     Main Course

Time 1h

Number Of Ingredients 12

3 cups shell noodles (uncooked )
3 tablespoons butter
⅓ cup red bell pepper (diced)
1 onion (finely diced)
½ teaspoon seasoning salt
1 teaspoon chili powder
10 ¾ ounces cream of chicken soup (condensed)
1 ⅓ cups milk
3 cups sharp cheddar cheese (shredded, divided)
⅓ cup parmesan cheese (shredded)
4 ounces mild green chiles
3 cups cooked chicken

Steps:

  • Heat oven to 375°F.
  • Cook shells al dente according to package directions.
  • Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
  • In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
  • Spread into a 9x13 casserole dish. Top with remaining cheese.
  • Bake 30-35 minutes or until hot and bubbly.

Nutrition Facts : Calories 649 kcal, Carbohydrate 32 g, Protein 40 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 138 mg, Sodium 1197 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHEESY CHICKEN STUFFED SHELLS RECIPE



Cheesy Chicken Stuffed Shells recipe image

Chicken Stuffed Shells is a complete meal that is easy, creamy and prepared in record time! Perfect for busy weeknights, you can make this delicious and hearty meal for your family without spending hours over the stove.

Provided by Holly

Categories     dinner     Main Course     Pasta

Time 55m

Number Of Ingredients 11

1 pound jumbo pasta shells
2 cups chicken (cooked and shredded )
1 cup ricotta cheese ((or cottage cheese))
1/4 cup parmesan cheese
1 teaspoon garlic powder
2 tablespoons fresh parsley
salt and pepper (to taste)
10.5 ounces condensed cream of chicken soup
12 ounces evaporated milk
4 ounces herb & garlic cream cheese
1 1/2 cups mozzarella cheese (divided)

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).

Nutrition Facts : Calories 691 kcal, Carbohydrate 69 g, Protein 38 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 114 mg, Sodium 909 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHICKEN AND MUSHROOM BAKED SHELLS



Chicken and Mushroom Baked Shells image

Pasta shells, shredded rotisserie chicken and sauteed cremini mushrooms come together in a homemade tomato sauce. Plenty of gooey cheese--fresh ricotta, mozzarella, Parmesan and fontina--folds into and tops the dish.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1 cup fresh ricotta
1 pound dried medium shells
1 pound cremini mushrooms, sliced
2 cups shredded rotisserie chicken, skin and bones discarded
1 1/2 cups shredded mozzarella
1 cup grated Parmesan
1 1/2 cups shredded Italian fontina cheese

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 AND BROCCOLI CASSEROLE



Cheesy Chicken and Broccoli Casserole image

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Provided by Eric Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
  • Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
  • Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
  • Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
  • Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g

CHEESY CHICKEN 'N' SHELLS



Cheesy Chicken 'n' Shells image

When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. -Jodee Harding, Mount Vernon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium shell pasta
2 tablespoons all-purpose flour
1/4 cup water
1-1/4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup diced process cheese (Velveeta)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon paprika
1-1/2 cups cubed cooked chicken
3 tablespoons dry bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 429 calories, Fat 16g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1304mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

CHICKEN AND CHEESE STUFFED JUMBO SHELLS



Chicken and Cheese Stuffed Jumbo Shells image

I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!

Provided by ECHO2003

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce

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.

Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g

VELVEETA CHEESY CHICKEN SKILLET



VELVEETA Cheesy Chicken Skillet image

Sneak some veggies into this no-fuss VELVEETA Cheesy Chicken Skillet that can be prepped in 10 minutes flat. Even your pickiest eaters will approve!

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 6

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 cup milk
1 cup water
1 cup broccoli florets
1 carrot, sliced

Steps:

  • Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally.
  • Add Shells, milk and water; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. Stir in broccoli and carrots; cook, covered, 5 min. Remove from heat.
  • Stir in VELVEETA Sauce.

Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g

CHEESY CHICKEN STUFFED SHELLS



Cheesy Chicken Stuffed Shells image

I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.

Provided by pines506

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 chicken breasts, cooked and finely chopped
18 jumbo pasta shells, cooked per package directions
1/4 cup butter
1/4 cup flour
3 cups milk or 3 cups cream
salt
pepper
1 cup grated parmesan cheese, divided
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
1 teaspoon dried parsley
3 cups mozzarella cheese, divided
1 cup prepared marinara sauce

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.

Nutrition Facts : Calories 659.5, Fat 45.3, SaturatedFat 25.7, Cholesterol 200.1, Sodium 1025.1, Carbohydrate 18.6, Fiber 0.3, Sugar 4.7, Protein 43.7

CHICKEN AND SHELLS DINNER



Chicken and Shells Dinner image

Like most kids, mine love macaroni and cheese. The addition of chicken and peas makes this a meal-in-one they never refuse.-LeeAnn McCue, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (12 ounces) shells and cheese dinner mix
1/4 cup chopped onion
4 tablespoons butter, divided
2 cups cubed cooked chicken
1 package (10 ounces) frozen peas, thawed
2/3 cup mayonnaise
1/3 cup seasoned bread crumbs

Steps:

  • Prepare dinner mix according to package directions. Meanwhile, in a small skillet, saute onion in 2 tablespoons butter until tender. Stir the chicken, peas, mayonnaise and sauteed onion into dinner mix., Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

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