Recipe by LINDA W.
"Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce."
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button mushrooms, sliced
shiitake mushrooms, thinly sliced
skinless, boneless chicken breast halves
shredded Gruyere cheese
1 (8 ounce) package
jumbo pasta shells
grated Parmesan cheese
I used a rotesseire chicken breasts for ease. Rich and delish. This is probably the first recipe in the history of my all recipes that I will always make as written with out saying it could use this or that.
This was very good. But, it took me quite a bit longer than 30 minutes to get it ready for the oven. I also think it could have used a little more sauce. I will make it again but use more chicken broth.
I found the recipe a little bland, but every other family member loved this, so it's a keeper here. Some advice: oftentimes swiss cheese can be used in place of gruyere, and since the gruyere was expensive I decided to go this route. I used an inexpensive swiss and the flavor was too stong for this dish. Next time I will try either Cracker Barrel's Baby Swiss (which is hard to find and why I had to use a store-brand of block swiss) or spring for the Gruyere. I also used only button mushrooms, since I prefer those to shiitake. Finally, next time I make this, I'm going to cover the dish with foil after pouring the sauce over and baking since the sauce basically bakes away and/or "hardens" onto the pasta in it's half hour in the oven.
This came out very good with a few adjustments. First, I made this without the chicken & subbed Fontinella in place of the Gruyere. I added some red pepper flakes in with the garlic & since I omitted the chicken, the ricotta mixture seemed boring.. so I spiced it up a bit with some coriander, parsley, S&P, and a pinch of allspice. It gave the shells plenty of taste. I wouldn't change the sauce. It was very tasty!
This was so good. I did some things different though. I boiled my chicken breast in lightly salted water with a bay leaf and a crushed garlic clove. Once it cooled completly I cut up the chicken in a fine dice. I also chopped up the mushrooms into smaller pieces. I added 2 cups of ricotta cheese and 1 tsp. of italian seasonings to the chicken/cheese mixture. Once it was combined well I put it in a pastry bag and used it to fill up the shells, much easier this way. It filled up 20 jumbo shells. I noticed that a lot of the shells broke, so I am glad that I cooked more than 8 oz. I would have like more sauce so maybe the addition of a cup of chicken broth would do the trick. Also, for the blandness, these stuffed shells taste great with a little spaghetti sauce drizzled on top.
The only mistake I made in attempting this meal was being overly ambitious on a weeknight - I was in the kitchen much too long tonight, but it was worth it. I bought the Gruyere, it was expensive but worth it, sharp and delicious - it does not taste like swiss cheese to me more a cross between swiss and sharp provolone. I too chose to use marsala wine instead of sherry, I think marsala is not as strong and the substitution was delicious. My sauce needed a lot of thinning from chicken stock, the roux stayed in roux form once i added the liquids slowly... it seized right back up. Delicious, even if it took a while and dirtied a lot of dishes.
I had such high hopes for this recipe. To put into family's words "not bad, but don't have to make it
again". Which is fine because it really takes alot longer than thr 30 mins it says
Beautiful dish! This would be great for company. I only used button mushrooms. I couldn't find gruyere cheese so I used a 5 cheese Italian blend. The white cream sauce was heavenly.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken-Stuffed Shells with Sherry Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 630
** Calories from Fat: 249
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