CHICKEN BROCCOLI STUFFED SHELLS RECIPES

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CHICKEN BROCCOLI SHELLS RECIPE: HOW TO MAKE IT



Chicken Broccoli Shells Recipe: How to Make It image

This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 7 servings.

Number Of Ingredients 6

1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

Steps:

  • In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 355 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 28g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

CHICKEN PARMESAN STUFFED SHELLS RECIPE | FOOD NETWORK ...



Chicken Parmesan Stuffed Shells Recipe | Food Network ... image

Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Kosher salt
24 jumbo pasta shells (about 10 ounces)
6 frozen chicken tenders (about 12 ounces)
1 pound whole-milk ricotta 
1 cup grated Parmesan 
1 1/2 teaspoons Italian seasoning
3 cups shredded mozzarella (about 12 ounces)
2 1/2 cups marinara sauce

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F.
  • Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other. 
  • Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside. 
  • Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag. 
  • Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella. 
  • Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.  

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