Oh my! You have to try these yummy Cheesy Chicken Stuffed Shells! My family is already requesting I make them again! I actually doubled this recipe so we could have it two days in a row. No complaints here!
Ingredients (for one meal for a family of 4):
- 12 oz. jumbo pasta shells
- 1 cup ricotta cheese or cottage cheese
- 1/4 cup parmesan cheese
- 2 cups cooked shredded chicken
- 1 1/2 cups mozzarella cheese (divided into 1 cup and 1/2 cup)
- 2 tablespoons fresh parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 12 oz. evaporated milk
- 10.5 oz condensed cream of chicken soup
- 4 oz of cream cheese
- Jar of your favorite pasta sauce
Preheat oven to 350 degrees.
Boil and drain pasta shells as instructed on the box until al dente. Rinse in cold water and set aside. You definitely want these shells to cool down so you don’t burn your fingers when stuffing!
In a medium-sized bowl, combine the chicken, ricotta, parmesan, garlic powder, parsley, Italian seasoning, salt and pepper to taste. I don’t use salt as we are on a low-sodium diet.
Fill pasta shells with chicken mixture and place in a 9×13 pan. Set aside.
Pour the 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 and continue to stir over medium heat until melted. Remove from heat and stir in 1 cup of mozzarella.
Top with the white sauce (cream of chicken soup mixture) and remaining mozzarella cheese. Pour your pasta sauce over the top.
Bake until hot and yummy! About 25 minutes.
Let me know what you think by commenting on this post! Hope you love it like we do!