Reviewed: Aug. 12, 2008

Very good, very rich! Takes a little time to make but it is worth it.

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AlisaCakes

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Jan. 1, 2008

This was such a decadent treat!

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jaxteacher

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 17, 2007

Pretty good. Very rich- Different taste.

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nicole

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

Wow, this was really good! It was time consuming, but worth it. I made it on a weekend night, when I had a little more time. I pretty much made exactly as instructed. I used a little more garlic and cheese, just cuz I like it! I thought it might be a little too rich, so the last 15 minutes I topped dish with dollops of marinara sauce- oh maybe 1/2 cup toal. My sauce was really thick, so I think this helped from dish being too rich & dry. Will definitely make again!

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Jillie64

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Reviewed: 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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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Oct. 16, 2007

I think what I like best about this dish is that it is a delicious almost "fancy" meal, that is still achievable. What I mean by that is that the ingredients aren't too far-fetched and while it is slightly time consuming, it's expected when making stuffed shells. I have to admit that I didn't follow the recipe to a T (I never do); I used Marsala instead of sherry... but I liked the basic concept. The first time around I had it as is, the second time around I poured a little bit of red sauce on top. Both ways was excellant - thanks!

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CHOKLITYTART

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: New York, New York, USA

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Reviewed: 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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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: 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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csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 24, 2007

This was very difficult to make and did not taste that great. I think the cheese I used may have been bad even though I paid top dollar for it at the organic food mart. I may try one more time with another brand of cheese.

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beefymac

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Reviewed: 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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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Mar. 7, 2007

It took me quite a bit longer than 30 mins. to prepare but it was one of the best meals I have ever made. Kudos to Linda W. for a great recipe!!

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Becca G

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Reviewed: 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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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Feb. 12, 2007

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.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Aug. 5, 2006

We enjoyed this, used marsala just what I had on hand, after reading the reviews I added a little extra wine. Turned out very good. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 10, 2006

Delicious! I did use all of the reserved liquid from the mushrooms and chicken and ended up using more Gruyere to thicken up the sauce. I was advised by the "cheese lady" at my supermarket to use the Gruyere as it has a distinctive taste and melts well-I'm glad I did as it turned out perfectly!

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PETEANDKRIS

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Jan. 5, 2006

Excellent. Everyone in my family loved it. Couldn't find jumbo shells at my supermarket so used manicotti instead. Still great. To cut down on prep time I cooked the chicken and mushrooms the night before and assembled everything the next day. I pretty much doubled the sauce used so it wouldn't dry out when baking, other than that I followed the recipe exactly.

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NIGHTMARE9

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Reviewed: 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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Marcia_Marcia_Marcia

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Reviewed: Sep. 20, 2004

I dont think I liked this. Too much work for the result. The sherry was too strong and the stuffing was kind of bland to my surprise. Wont make again but thanks anyway

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COLEY2

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Reviewed: Sep. 7, 2004

this was great. it has a unique taste but i really enjoyed it (my partner didn't but she doesn't love mushrooms). also, the mushroom mixture had NO liquid left over!..at all. the 1/4 cup of sherry was such a tiny amount and the mushrooms just sucked it up and even after they were cooking there was none left. i also just used regular sherry instead of dry as that's all i had.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 11, 2004

This is a fantastic way to prepare stuffed shells. Rich and delicious. Time consuming (longer than prep time indicates)but worth all the compliments that come with this meal!! A great recipe!

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SMATZKE

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Chicken-Stuffed Shells with Sherry Sauce

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