Chicken Stuffed Shells Recipes

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CHICKEN PARMESAN-STUFFED SHELLS



Chicken Parmesan-Stuffed Shells image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

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.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

These creamy Chicken Stuffed Shells with spinach, Alfredo, and cheese are a cozy, satisfying, family-friendly dinner that you can make ahead for busy days!

Provided by Blair Lonergan

Categories     Dinner

Time 1h

Number Of Ingredients 12

1 (12 ounce) package jumbo pasta shells
2 cups cooked, shredded chicken ((such as from a rotisserie chicken))
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese (about 1 ¾ cups)
2 cups (8 ounces) shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 egg
1 tablespoon chopped fresh basil ((or 1 teaspoon dried basil))
½ teaspoon salt
½ teaspoon garlic powder
Pinch of nutmeg
2 cups Alfredo sauce ((I used one 15-ounce jar plus part of a second jar))

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Pour 1 cup of the Alfredo sauce into the bottom of the dish. Save the rest of the sauce for later.
  • Cook pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water.
  • In a large bowl, combine the chicken, spinach, ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg.
  • Stuff each shell with the chicken mixture. Depending on how full you stuff each shell, you might not need all of the shells in the box. I can typically fill and fit about 20-22 shells in my pan. If you have extra shells and stuffing, you can assemble them in a small dish and save it for another meal (or bake it at the same time as the larger dish).
  • Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining 1 cup of Alfredo sauce over top. Sprinkle with remaining ½ cup of mozzarella.
  • Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the top to get a little bit crisp.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 444 kcal, Carbohydrate 22 g, Protein 32 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 139 mg, Sodium 889 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g

CHICKEN PARMESAN STUFFED SHELLS



Chicken Parmesan Stuffed Shells image

Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Kosher salt
24 jumbo pasta shells (about 10 ounces)
6 frozen chicken tenders (about 12 ounces)
1 pound whole-milk ricotta
1 cup grated Parmesan
1 1/2 teaspoons Italian seasoning
3 cups shredded mozzarella (about 12 ounces)
2 1/2 cups marinara sauce

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  • Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  • Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
  • Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
  • Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

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