Chicken Salad Stuffed Shells Recipes

CHICKEN STUFFED SHELLS

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.

CHICKEN SALAD SHELLS

Steps:

• In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.

SHELLS FILLED WITH CHICKEN CHOPPED SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
• For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
• For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
• Add the dressing to the salad and toss to coat.
• Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

AMAZING CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Prepare shells according to package directions and cool.
• Prepare stuffing according to package.
• In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
• Dash.
• Set aside.
• Lightly coat 9x13-inch pan with cooking spray.
• Stuff each shell with a large spoonful of chicken mixture and place in pan.
• Mix soup with water in separate bowl.
• Pour over filled shells.
• Loosely cover with aluminum foil and bake 45 minutes.
• Serve hot.

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 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.

SALAD STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
• Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

CHICKEN & SPINACH STUFFED SHELLS

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package. Rinse with cool water, drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
• Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
• Bake uncovered until cheese is melted.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Grease a 13 x 9 baking pan and coat bottom with 1 cup marinara sauce.
• Cook shells according to package directions.
• Drain in colander; cool under gently running cool water.
• In a separate bowl, combine chicken, cheese, parsley, salt and pepper.
• Stuff chicken mixture into shells.
• Arrange shells in pan and drizzle with remaining sauce.
• Cover snugly with foil and bake 30 to 35 minutes.

SEAFOOD SALAD STUFFED SHELLS

Steps:

• Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
• Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
• Fill each shell with salad mixture.
• Sprinkle with Old Bay Seasoning as a garnish if you wish.