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Chicken-Stuffed Shells with Sherry Sauce
SUBMITTED BY:
LINDA W.
PHOTO BY:
csandoval
"Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
4 ounces button mushrooms, sliced
2 ounces shiitake mushrooms, thinly sliced
1/4 cup dry sherry
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 cup chicken broth
1 cup ricotta cheese
1/4 cup shredded Gruyere cheese
1 (8 ounce) package jumbo pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup milk
1/4 cup shredded Gruyere cheese
3 tablespoons grated Parmesan cheese
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DIRECTIONS
In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.
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REVIEWS
Reviewed on Feb. 12, 2007 by
Rebecca Paxton
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Rebecca Paxton
Feb. 12, 2007
I made this a while back and had rave reviews from the family. Definatly a keeper!
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2 users found this review helpful
I made this a while back and had rave reviews from the family. Definatly a keeper!
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Reviewed on Nov. 8, 2005 by football
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football
Nov. 8, 2005
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.
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2 users found this review helpful
I found the recipe a little bland, but every other family member loved this, so it's a keeper...
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Reviewed on May 23, 2003 by sweetpotato
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sweetpotato
May 23, 2003
Takes a little time, but what a very elegant and delicious dish! Perfect with a fresh salad & french bread I think! :) Mmm!
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2 users found this review helpful
Takes a little time, but what a very elegant and delicious dish! Perfect with a fresh salad &...
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Reviewed on Oct. 30, 2007 by
Jason
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Jason
Oct. 30, 2007
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.
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1 user found this review helpful
The only mistake I made in attempting this meal was being overly ambitious on a weeknight - I...
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Reviewed on Oct. 12, 2007 by
CARLYNSMOMMY
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CARLYNSMOMMY
Oct. 12, 2007
This was too much work, and too many dirty dishes for just an average recipe. Probably won't make again. Sorry.
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1 user found this review helpful
This was too much work, and too many dirty dishes for just an average recipe. Probably won't...
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Reviewed on Sep. 18, 2007 by
csandoval
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csandoval
Sep. 18, 2007
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.
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1 user found this review helpful
This was so good. I did some things different though. I boiled my chicken breast in lightly...
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Reviewed on May 11, 2007 by
Anastasia Wojiek
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Anastasia Wojiek
May 11, 2007
This recipe was a little complex to assemble. Mushrooms, chicken and pasta and sauce were all cooked separately and then assembled before final baking. The result was a lovely combination of flavors. The baked shells have a bland appearance so I served them with braised asparagus and a fruit salad.
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1 user found this review helpful
This recipe was a little complex to assemble. Mushrooms, chicken and pasta and sauce were all...
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Reviewed on Mar. 5, 2007 by
Lola
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Lola
Mar. 5, 2007
This was restaurant quality! My husband said he would expect to see this dish on a high end restaurant menu; & he would think it would cost a pretty penny. I paired it with a spring mix salad & a garlic bread recipe I found on ths site. It is very time consuming to prepare, so I won't make this very often. Definately for special occasions or perhaps a romantic night.
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1 user found this review helpful
This was restaurant quality! My husband said he would expect to see this dish on a high end...
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Reviewed on May 10, 2006 by
PETEANDKRIS