Chicken-Stuffed Shells with Sherry Sauce Recipe -
Chicken-Stuffed Shells with Sherry Sauce Recipe
  • READY IN 1 hr

Chicken-Stuffed Shells with Sherry Sauce

Recipe by  

"Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. 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.
  2. 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.
  3. 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.
  4. Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
  5. 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.
  6. 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.
  7. 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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

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.

Most Helpful Critical Review
Dec 07, 2009

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.


44 Ratings

Nov 08, 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.

Dec 28, 2010

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!

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.

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.

Nov 09, 2010

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.

Oct 25, 2011

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


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  • Calories
  • 630 kcal
  • 32%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 739 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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