Cheesy Chicken Stuffed Shells recipe
Servings: 6 servings
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.
- 1 pound jumbo pasta shells
- 2 cups chicken cooked and shredded
- 1 cup ricotta cheese (or cottage cheese)
- ¼ 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 ½ cups mozzarella cheese divided
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).
Calories: 691kcal | Carbohydrates: 69g | Protein: 38g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 909mg | Potassium: 551mg | Fiber: 2g | Sugar: 9g | Vitamin A: 935IU | Vitamin C: 2.9mg | Calcium: 477mg | Iron: 2.2mg