This was such a decadent treat!

Pretty good. Very rich- Different taste.

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!

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 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!

This was too much work, and too many dirty dishes for just an average recipe. Probably won't make again. Sorry.

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.

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.

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.

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!!

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.

I made this a while back and had rave reviews from the family. Definatly a keeper!

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.

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!

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.