CHEESY CHICKEN STUFFED SHELLS RECIPE
Chicken Stuffed Shells is a complete meal that is easy, creamy and prepared in record time! Juicy chicken stuffed inside of tender pasta shells and smothered with cheese on every level. Perfect for busy weeknights, you can make this delicious and hearty meal for your family without spending hours over the stove.
Stuffed Shells is a classic recipe that has been enjoyed around the family table for years. I decided to take the classic recipe for stuffed shells, the one that is very similar to lasagna, and turn it into a version that more closely resembles another classic, chicken alfredo made with my homemade Creamy Alfredo Sauce. The end result is cheesy, comforting and delicious, and promises to be a recipe that your family will ask you to make over and over again.
Cooked chicken is at the heart of this recipe, and makes this a great way to use leftover chicken. Prepared rotisserie chickens found at your local store are an awesome time saver for these recipes too! When they go on sale, I buy a few, remove all of the chicken and freeze it in 1 cup portions. Perfect for quick recipes, chicken sandwiches and more! And save the bones, when you get enough you can also make a delicious chicken stock too!
Chicken Stuffed Shells is a complete meal that is easy, creamy and prepared in record time! Juicy chicken stuffed inside of tender pasta shells and smothered with cheese on every level. Perfect for busy weeknights, you can make this delicious and hearty meal for your family without spending hours over the stove.
This recipe calls for cheese and lots of it… FOUR types of cheese to be exact, so cheese lovers beware – you will not be able to resist! I love the taste and texture of ricotta cheese, however cottage cheese is a good substitute if it’s all you have on hand. The parmesan cheese gives just the right about of zing, while the mozzarella and cream cheese make it oh so creamy, ooey and gooey. Any macaroni and cheese fan will not be able to resist the cheesy goodness found in these tender pasta shells!
One of the best aspects about this recipe is that you can make it your own by throwing in add-ins like spinach or even swapping out the chicken for something like sausage or leaving the meat out altogether for a vegetarian option.
You can use any alfredo sauce that you like, but I’d recommend using my recipe for classic Creamy Alfredo Sauce. It is quick to make, and there’s something about homemade alfredo sauce that is so much better than any jarred alfredo sauce you’d buy at the grocery store.
Ingredients
Directions
Stuffed Shells is a classic recipe that has been enjoyed around the family table for years. I decided to take the classic recipe for stuffed shells, the one that is very similar to lasagna, and turn it into a version that more closely resembles another classic, chicken alfredo made with my homemade Creamy Alfredo Sauce. The end result is cheesy, comforting and delicious, and promises to be a recipe that your family will ask you to make over and over again.
Cooked chicken is at the heart of this recipe, and makes this a great way to use leftover chicken. Prepared rotisserie chickens found at your local store are an awesome time saver for these recipes too! When they go on sale, I buy a few, remove all of the chicken and freeze it in 1 cup portions. Perfect for quick recipes, chicken sandwiches and more! And save the bones, when you get enough you can also make a delicious chicken stock too!
Chicken Stuffed Shells is a complete meal that is easy, creamy and prepared in record time! Juicy chicken stuffed inside of tender pasta shells and smothered with cheese on every level. Perfect for busy weeknights, you can make this delicious and hearty meal for your family without spending hours over the stove.
This recipe calls for cheese and lots of it… FOUR types of cheese to be exact, so cheese lovers beware – you will not be able to resist! I love the taste and texture of ricotta cheese, however cottage cheese is a good substitute if it’s all you have on hand. The parmesan cheese gives just the right about of zing, while the mozzarella and cream cheese make it oh so creamy, ooey and gooey. Any macaroni and cheese fan will not be able to resist the cheesy goodness found in these tender pasta shells!
One of the best aspects about this recipe is that you can make it your own by throwing in add-ins like spinach or even swapping out the chicken for something like sausage or leaving the meat out altogether for a vegetarian option.
You can use any alfredo sauce that you like, but I’d recommend using my recipe for classic Creamy Alfredo Sauce. It is quick to make, and there’s something about homemade alfredo sauce that is so much better than any jarred alfredo sauce you’d buy at the grocery store.
Ingredients
- 1 (12-ounce) box jumbo pasta shells
- 1 (10-ounce) box chicken-flavored stuffing mix
- 2 boneless skinless chicken breasts
- ½ cup mayonnaise
- 2 (10-¾ ounce) cans cream of chicken soup
- 1 cup water
- 1 ½ cups shredded Cheddar cheese
- Nonstick cooking spray
- ¼ cup chopped scallions for garnish
Directions
- Preheat your oven to 350˚F.
- Cook the shells per the package instructions until al dente. Make sure to salt the cooking water. Drain and set aside.
- Make the stuffing per the package; set aside to let cool.
- Bring a medium saucepan of water to a boil. Add the chicken, reduce to a simmer over medium heat, and poach for 16 to 18 minutes, or until breasts are cooked through and have an internal temperature of 165˚F. Drain and cool on a cutting board. Cut into small pieces or shred with two forks.
- In a large bowl, mix the chicken with the mayo, then fold in the stuffing.
- In another medium bowl, combine the soup and water to thin. Spoon a small amount into a 9x12-inch baking dish and spread to cover the bottom.
- Stuff the cooked pasta shells with the chicken mixture and place in your prepared baking dish. You don’t want to overload these little boats of comfort too much, they should look like individuals in the pan. Spoon the remaining soup over the shells, and top with the cheese. Coat a piece of aluminum foil with nonstick cooking spray and cover the baking dish tightly. Bake for 35 to 45 minutes. Remove foil and return to the oven for another 5 to 10 minutes so the cheese melts to an ooooey gooey golden glaze. Garnish with chopped scallions when you’re ready to serve.