Weather has turned chilly, comfort food is on my mind. Tim and I love stuffed shells, but usually I make them with sausage and Jake can be persnickety about it. Salsa shared the link to this one a while back, and I loved the idea of making them with chicken.I used Penzey's Italian Seasoning in place of the parsley, garlic powder and oregano. And I never measure cheese, just eyeball it. I had no cooked leftover chicken on hand, so I put some olive oil in a skillet, added some thin cut chicken breast and when they were cooked through I tossed them into the KA and let it do the shredding. I added in the cheese mixture and when it was throughly blended I used a cookie scoop to fill the shells quickly.
I never cook my lasagna noodles, just add 1c of water and bake for longer, and I'll definitely be giving that method a try with this recipe too! These were a huge hit here, and definitely will be going into the menu rotation. Thank you so much Salsa and be sure to go check out the blog for more good stuff!
Chicken Parmesan Stuffed Shells Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups ricotta cheese 1 egg 1/2 tsp. parsley 1/4 tsp. garlic powder 1/8 tsp. oregano 1/8 tsp. pepper 3/4 cup grated Parmesan cheese 2 cups shredded Mozzarella cheese -- divided 2 cups cooked -- shredded chicken 16 jumbo pasta shells -- cooked and drained 2 cups spaghetti sauce -- (2 to 3)1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.2. Preheat oven to 350º.3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.Yield: 4-6 servings.Source: "http://ginasitaliankitchen.blogspot.com/2010/07/chicken-parmesan-filled-shells.html"
"Find something you are passionate about and keep tremendously interested in it" -- Julia Child
This sounds good...will give it a try...thanks for posting it.
Jolene I am glad you enjoyed it - thank you for the review
I like your tip - that you add extra water to the noodle and bake it longer
Thanks Jolene for the review and picture, looks great
Salsa, thanks sharing the recipe.
Such a pretty picture Jolene! I'll probably assume you meant pasta shells instead of lasagna noodles? This sounds so great and never make stuffed shells and I just love them!
Thank-you both for such a wonderful sounding recipe, plus your review & pic Jolene. Mmmm.
Thanks for taking a peek CoffeeTime and Linda :) Salsa, I don't see why that wouldn't work with this recipe too. With leftover chicken and not cooking the noodles it would go together way faster. :) I haven't tried to stuff them uncooked, though I have done manicotti that way.
Jill, good morning! Nope, I meant lasagna noodles. I never precook those anymore. These I didn't want to chance it since it was the first time making them, but I just can't see how it wouldn't work. It would about double the cooking time though, I'd do them at 350 covered for 45 mins and check them them first time. :) Have the house to myself today, going to catch up on my tv, fold some laundry and eat cashews LOL
Looks so good.Thanks Jolene and Salsa for the great r n r`s. G m to you,
I've made this too, Jolene & we loved it as well. Actually, though, I made it into lasagne roll-ups. Made the lasagna noodles in my Fasta Pasta, so didn't have to worrying about overcooking it. Then made the filling, spread it on the lasagna, roll them up, placed in a baking dish, topped with sauce & motzarella & baked. Delicious! Thanks so much Salsa for posting this. It has endless possibilities.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home for 17 years.
MMMMMm Fabulous ~ Thanks Jolene . A must try for for me as well.
Howdy doo all ~
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Running late this morning, but wanted to run through and thank everyone for the nice comments! This reheated great, we had the leftovers last night for dinner. I'll pull out the pan I froze over the holidays sometime when I'm baking so I don't have to mess with cooking too :)
YUM!!!!!!!!! We love stuffed shells too. I can't wait to try these Jolene-I'm always looking for ways to use leftover roasting chicken........or um........maybe a little leftover Thanksgiving turkey?
Thanks for your review, the recipe and that Mmmmmmm photo. I haven't eaten breakfast yet-now I'm REALLY hungry. :)
© RDA Enthusiast Brands, LLC 2015