Stuffed Shells With Rotisserie Chicken Recipe 455 Recipes

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

CHICKEN AND MUSHROOM BAKED SHELLS

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.

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.

STUFFED SHELLS WITH ROTISSERIE CHICKEN RECIPE - (4.5/5)

Steps:

• 1. Cover and boil the spinach in one inch of water until completely wilted. Drain well and set aside. 2. Remove the meat from the chicken(s) and set aside. 3. Cook the jumbo shells according to the directions. (Be sure to remove them before they split.) Drain the shells and place them on wax paper to dry. 4. In a large bowl, combine the cheese filling ingredients. Fill the shells with the cheese filling using a decorating bag or spoon. Place the stuffed shells in two 13 x 9-inch baking dishes. Add the chicken and spinach to the dish, so that it is evenly distributed around the shells. Set aside. 5. Heat the cream in a large skillet over medium heat. Add the boullion powder, garlic, Italian cheese, and salt & pepper. Stir until the cheese is melted and the sauce is heated through. 6. Pour the sauce evenly over the shells, chicken and spinach. Sprinkle the Parmesan cheese on top. 7. Bake at 350 degrees F until bubbly and the cheese is golden brown about 30 - 40 minutes. Serves 8 - 9. Freezing Directions I recommend freezing this meal in disposable aluminum baking tins. Prepare this recipe through step # 6; cover and cool in the refrigerator. When completely cool, cover and wrap in plastic wrap and aluminum foil. Label the meal and include the cooking directions. Freeze up to 2 months. To reheat, simply remove the foil and plastic wrap and place in the oven (frozen). Bake for about 1 hour at 350 degrees F until bubbly and heated through.