Chicken and Cheese Stuffed Jumbo Shells

Chicken and Cheese Stuffed Jumbo Shells

154
ECHO2003 0

"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!"
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Ingredients

1 h 15 m servings 705 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 48.6 g
  • 97%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1402 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

154
  1. 225 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 manico...

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 ...

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 di...

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 mix...

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

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 a...

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 reci...

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 manico...

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!

Excellent, tasted like chicken parm in shells. Was hesitant at first b/c of adding bread crumbs to the pan, but was extremely pleased with the results :)