Chicken and Cheese Stuffed Jumbo Shells Recipe

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Most Helpful Positive Review

Jun 19, 2006

Can't give it 5 stars, because I made a lot of changes. But I use most recipes as a base, anyway. Used 2 chicken breasts, simmered in olive oil with crushed garlic and italian seasoning until done. Put the chicken in a blender on 'salsa' to chop it up (much easier than tearing with forks!). Added the oil (which was about 1/8 cup), 1/2 c bread crumbs, 15oz ricotta, 1/2 c mozz, 1/4 c parmesean and mixed together. Used 1/2 box of shells, boiled and stuffed, then refridgerated for the next day. I get home much later than my boyfriend, so it was convenient to just pour jarred alfredo and some mozz, throw it in the oven for 30 mins.

—LeeAnnRM

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Most Helpful Critical Review

Mar 06, 2003

I liked this recipe but cooking the chicken as the recipe described was messy. Next time I'll cook the chicken first and then throw it in the skillet with bread crumbs, etc. I also used manicotti tubes and pasta sauce instead (what I had on hand) and that worked well.

—ELISETTE

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215 Ratings

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Mar 19, 2005

I really enjoyed this! I made a few changes as I was using up leftovers. I already had 2 cooked chicken breasts that I cubed, and I left out the onion. (The chicken was already herbed so I didn't use basil or oregano.) I mixed the egg with 8 oz ricotta cheese and maybe 4 oz of parmesan, and added some dried parsley (to make it more like lasagna cheese, which I adore). Then I added about 1/2 cup of bread crumbs. I tossed the chicken and egg/cheese mixture in a skillet and heated it to melt the cheeses, adding in a few handfuls of mozzarella as well. It looked a little dry (especially with the bread crumbs) so I tossed in three tablespoons or so of sour cream. For the tomato sauce I used a 28-oz bottle of spaghetti sauce and added a can of diced tomatoes as well. When I put everything in the pan I first poured in a layer of tomato sauce so that the shells wouldn't stick to the pan. It turned out beautifully, and the stuffing is creamy and delicious. Thank you!

—MARGARETINDC

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Aug 08, 2003

I made this recipe for 10 people on Mothers Day and everyone liked it. We all thought the variance of chicken in a mostly italian dish was good. The shells were easy to stuff as the stuffing mixture sticks together very easily. The only thing I changed the second time I made it was taking out the cheddar cheese and doubling the mozzarella and using a jarred spaghetti sauce instead of the plain tomato sauce. Very good!!

—ROBYN050501

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Sep 11, 2003

Although next time I will use a thicker sauce than tomato, it was easy to make and my family loved it.

—DREGINEK

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Apr 12, 2008

Delicious! Used spaghetti sauce instead of tomato sauce and added 15 oz lite ricotta with the chicken and mozarella. Excluded the cheddar and doubled the mozarella. This one is added to the recipe box!

—BROZZY

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Jan 21, 2008

I used this recipe as a base and made some modifications. It turned out very well. I sauted the onion and chicken with garlic in olive oil. when the chicken was about done I added the spices and then shredded the ckicken. I also took one beaten egg, 1/2 cup of cottage cheese (all out of ricotta) and 1/4 cup of parmesan cheese and mixed that with the chicken mixture. Stuffed the shells and topped it with tomato-cream sauce for pasta from this site. Will make again.

—Lisa_K

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Nov 09, 2002

WONDERFUL!! Used spaghetti sauce instead of the tomatoe sauce, and added extra mozzerella. No problems with my non-stick frying pan. Definitely worth the work--Loved it!

—MALIBUMEL

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Nutrition

Calories
705 kcal
35%

Carbohydrates
70.2 g
23%

Cholesterol
150 mg
50%

Fat
25.1 g
39%

Fiber
4.9 g
20%

Protein
48.6 g
97%

Sodium
1402 mg
56%

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

Nutritional Information

Chicken and Cheese Stuffed Jumbo Shells

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 705
Calories from Fat: 226

% Daily Value *
Total Fat 25.1g 39 %
Saturated Fat 13.4g 67 %
Cholesterol 150mg 50 %
Sodium 1402mg 56 %
Potassium 960mg 27 %
Total Carbohydrates 70.2g 23 %
Dietary Fiber 4.9g 20 %
Protein 48.6g 97 %
Sugars 14.4g
Vitamin A 35 %
Vitamin C 32 %
Calcium 81 %
Iron 50 %
** Thiamin 29 %
Niacin 188 %
Vitamin B6 50 %
Magnesium 38 %
Folate 106 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.