Reviewed: Jun. 20, 2006

I didn't care much for this one- I didn't like the bread crumbs in it whatsoever...so perhaps if you left that out it'd be good. I also thought the shells got hard because they were in the oven for so long. I took them out early to avoid them getting any harder. Probably won't make this again..

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 5, 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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LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 4, 2006

This recipe is so yummy! Tastes like chicken parm stuffed shells. I think the keys are *chop chicken really small, almost a mince and *get yummy creamy mozz, not the salty hard rubbery stuff! Will be put in rotation!

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Southern GurL

Cooking Level: Expert

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Reviewed: Apr. 26, 2006

Very tasty dish! I used Italian Seasoned bread crumbs and instead of tomato sauce, I used a jar of Alfredo sauce, and WOW did this disappear from the dinner table fast! Cooking the chicken, onion, egg, and bread crumbs together in the skillet was a little bit awkward at first. Make sure you use a BIG skillet. And I let the chicken cook a bit before adding the other ingredients, just so the bread crumbs wouldn't burn. Great variation on stuffed pasta shells... Thanks!

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GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

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Reviewed: Apr. 4, 2006

Honestly, I can only rate this as 4 stars b/c I took this recipe and another one listed and combined the 2. I used "stuffing" instead of the bread crumbs and egg and added some cream soup mixtures to my "sauce"....I also used pre-made Spaghetti sauce and only served it on the BOTTOM of the plate for presentation. VERY PRETTY! I mostly used the OTHER recipe like this, but wanted to "rate" this one as it gave me some really good ideas too. Was looking for something DIFFERENT to do with the larger pasta shells and this recipe helped me with that! Sometime might really make it legit and see what happens, but after my concauction of my 1st recipe, it will be hard to "top" with my family! Thanks a bunch for submitting this recipe!! GREAT!!

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: 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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LIZZY76

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Reviewed: Mar. 23, 2006

My fiance is picky and he loves this! Definatly a winner!

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ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: Feb. 16, 2006

My whole family loved this recipe, even my very picky 9 year old asked for seconds! And she loved helping stuff the shells! I added some parmesan cheese because I had only 1/2 the cheddar requested. We will definitely put this recipe on a regular schedule!

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MARIAT66

Cooking Level: Expert

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Reviewed: Feb. 4, 2006

I thought these were boring. I'm not a big white chicken fan, though, so I should have known. As I was making the them, I found myself wishing that I had ground beef or pork for more of a meat canneloni dish. My husband didn't care much for them either. Maybe it's just us.

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EDGARNGRETA

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jan. 12, 2006

This was so simple to make. I was skeptical about putting ingredients in pan together, but worked perfectly. My children (ages 4 and 9) LOVED this dish.

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KIGHT

Cooking Level: Expert

Home Town: Hartsville, South Carolina, USA

Living In: Florence, South Carolina, USA

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Reviewed: Dec. 26, 2005

This was a delicious recipe. First timer for stuffing shells! I'll be making this time and time again.

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Cory

Cooking Level: Intermediate

Home Town: Wilson, New York, USA

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Reviewed: Aug. 11, 2005

This recipe was very good! I thought I would have lots of leftovers, but my family ate it all up! Will definately make again.

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FRYZ4ME23

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Reviewed: Jul. 6, 2005

This is a great recipe!! I added mushrooms and a jar marinara sauce, to give it a little something more. This would be a great recipe for having company over.

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MRSCLEVIE

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Reviewed: Apr. 1, 2005

The recipe was simple to follow and the taste was alright. My Hb and son really liked it, but I thought it could use more taste. I will make these again, although I will use a heartier sauce rather than plain tomato sauce.

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BENTINI

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Reviewed: 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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MARGARETINDC

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Reviewed: Mar. 1, 2005

I varied the recipe and just used ziti and mixed it all together. Next time I would just not add in the cheddar. Other than that it was great!!!

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CURTNAMY

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Reviewed: Jan. 27, 2005

I just used this recipe as a base. It was ok, but not worth the time it took to put together. I didn't include the chicken, I just made the cheese/onion mixture. I made a regular spaghetti sauce (ragu and ground turkey) to pour on top of the shells, and topped w/mozzarella. It wasn't phenomenal enough to be worth the effort. I will stick to buying frozen stuffed shells, or look for a recipe w/a ricotta stuffing. Not bad, but only worth 2 1/2 or 3 stars.

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SAMANTHAK

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Reviewed: Jan. 23, 2005

Very good but next time I'm going to use more sauce...a little too dry.

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CAT

Cooking Level: Expert

Home Town: Richvale, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Jan. 22, 2005

This was just ok. I don't mind a lot of prep work if it's a spectacular dish, but it literally takes 2 hours to make (and i have 2 children under 4 so 2 hours to preparing dinner is a stretch anyhow... but it sounded so good) Anyways, it was good, but nothing I would prepare again because the amount of work involved didn't give me a dinner that was worth spending that amount of time to fix. It seemed to lack something, and I had way too much filling for the amount of shells.

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EMMA_LOU

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Reviewed: Nov. 16, 2004

This dish was delicious! I used mozarrella cheese only, and followed some of the other reviewers suggestions. So tasty!

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JBOUDOIN

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Chicken and Cheese Stuffed Jumbo Shells

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