Chicken and Cheese Stuffed Jumbo Shells

Chicken and Cheese Stuffed Jumbo Shells

154
ECHO2003 0

"I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!"

Ingredients

1 h 15 m {{adjustedServings}} servings 705 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 48.6 g
  • 97%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1402 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

154
  1. 225 Ratings

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Can't give it 5 stars, because I made a lot of changes. But I use most recipes as a base, anyway. Used 2 chicken breasts, simmered in olive oil with crushed garlic and italian seasoning until ...

I really enjoyed this! I made a few changes as I was using up leftovers. I already had 2 cooked chicken breasts that I cubed, and I left out the onion. (The chicken was already herbed so I di...

I made this recipe for 10 people on Mothers Day and everyone liked it. We all thought the variance of chicken in a mostly italian dish was good. The shells were easy to stuff as the stuffing mix...