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Chicken and Cheese Stuffed Jumbo Shells
SUBMITTED BY:
ECHO2003
PHOTO BY:
GodivaGirl
"I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!"
RECIPE RATING:
Read Reviews
(100)
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PREP TIME
30 Min
COOK TIME
45 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). 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. Separate shells and let stand, so they are not touching, on waxed paper or foil.
In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
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REVIEWS
Reviewed on Sep. 11, 2003 by
DREGINEK
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DREGINEK
Sep. 11, 2003
Although next time I will use a thicker sauce than tomato, it was easy to make and my family loved it.
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15 users found this review helpful
Although next time I will use a thicker sauce than tomato, it was easy to make and my family...
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Reviewed on Jun. 19, 2006 by
LeeAnnRM
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LeeAnnRM
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.
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8 users found this review helpful
Can't give it 5 stars, because I made a lot of changes. But I use most recipes as a base,...
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Reviewed on Mar. 19, 2005 by MARGARETINDC
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MARGARETINDC
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!
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8 users found this review helpful
I really enjoyed this! I made a few changes as I was using up leftovers. I already had 2...
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Reviewed on Aug. 8, 2003 by ROBYN050501
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ROBYN050501
Aug. 8, 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!!
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5 users found this review helpful
I made this recipe for 10 people on Mothers Day and everyone liked it. We all thought the...
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Reviewed on Mar. 6, 2003 by ELISETTE
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ELISETTE
Mar. 6, 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.
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4 users found this review helpful
I liked this recipe but cooking the chicken as the recipe described was messy. Next time I'll...
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Reviewed on Nov. 9, 2002 by MALIBUMEL
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MALIBUMEL
Nov. 9, 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!
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4 users found this review helpful
WONDERFUL!! Used spaghetti sauce instead of the tomatoe sauce, and added extra mozzerella. No...
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Reviewed on Mar. 29, 2006 by LIZZY76
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LIZZY76
Mar. 29, 2006
Yummy! Like others I used Spaghetti Sauce instead of tomato sause. I also added garlic to the chicken mixture and used italian seasoning. My family enjoyed it. Thanks for the recipe.
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3 users found this review helpful
Yummy! Like others I used Spaghetti Sauce instead of tomato sause. I also added garlic to...
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Reviewed on Aug. 8, 2008 by
MustLoveCats
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MustLoveCats
Aug. 8, 2008
The only thing I changed was adding fresh minced garlic & I used jar spaghetti sauce. I also used fresh grated cheese. My husband really liked it & he's picky!
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2 users found this review helpful
The only thing I changed was adding fresh minced garlic & I used jar spaghetti sauce. I also...
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Reviewed on Apr. 12, 2008 by BROZZY
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BROZZY
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!
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2 users found this review helpful
Delicious! Used spaghetti sauce instead of tomato sauce and added 15 oz lite ricotta with the...
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Reviewed on Jan. 21, 2008 by
Lisa_K
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Lisa_K
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.