Stuffed Shells In Creamy Chicken and Mushroom Sauce
From justjakesmom 15 years ago
- 30 minutes to make
- Serves 23
This is what I came up with on the fly the other night - wasn't in the mood for a tomatoey sauce. You can change this recipe up many ways... using other cream of ' soups or your own white sauce and chicken broth (done this before) This is the fast easy version! Read more (prep time includes pasta boiling/stuffing) I made for two, but just double or triple depending.... See less
Ingredients
- 6 (or more) large pasta shells (cooked al dente) shopping list
- FOR STUFFING: shopping list
- 1 cup cottage cheese (approx. - I don't measure!) shopping list
- 1/4 cup (or more) ricotta (I used low fat) shopping list
- Shredded Parmesan (I just shook it in, prob. 1/4 cup) shopping list
- Thawed frozen chopped spinach, squeezed dry, approx. 1/4 cup shopping list
- 1/2 tsp. dried basil shopping list
- salt & pepper to taste shopping list
- SAUCE: shopping list
- chopped onion (est. 1/4 - 1/2 cup) shopping list
- 1 can cream of mushroom (or any you desire, see above) shopping list
- 1/2 cup or more sour cream shopping list
- Little less than 1 soup can full of milk or chicken broth shopping list
- Shredded cheese (about 1/2 to 3/4 cup) I used Italian blend shopping list
- Cubed cooked chicken breasts, however much you have, about 1 breast (I had some grilled, but you can used canned) shopping list
- 1/2 tsp dried tarragon (again, to taste, I don't measure) shopping list
- 1/2 tsp dried thyme ( ") shopping list
- McCormick's roasted garlic and bell pepper seasoning - just shook it in (not necessary) shopping list
- Shredded cheese (yes more, for sprinkling on top of shells before baking) shopping list
How to make it
- Pre-heat oven to 375º
- Get water on for pasta while mixing cheeses, spinach, spices together in a bowl
- In med/large pan, saute onion in a little EVOO or butter till clear
- Add soup, sour cream, milk or broth, bring to a rolling simmer
- Add cooked cubed chicken, seasonings
- Add shredded cheese (not a requirement, but oh so good) stir till melted
- Pour soup mixture into appropriate sized casserole
- When shells are al dente (about 7 mins) remove to waxed paper to cool a bit
- Stuff each generously with cheeses mixture and place on top of soup mixture in casserole
- Sprinkle cheese on top of shells (as much as you like)
- Bake in 375º oven for about 30 minutes just to make sure the stuffing gets good and hot and the cheese slightly starts to bubble/brown.
- Mmmm Mmmm Good!
People Who Like This Dish 16
- Good4U Perth, Canada
- DetroitTokyo Detroit, MI
- essentialingredients Kansas City, Missouri
- hungrynow Corralitos, CA
- notyourmomma South St. Petersburg, FL
- wynnebaer Dunnellon, Florida
- reviews Anycity, Anystate
- refugeesrecipelisting Global, CA
- quaziefly ALL POINTS
- tinadc Cape Town, ZA
- Plus 6 othersFrom around the world!
The Rating
Reviewed by 10 people-
Sounds great Donna! I'm making these this weekend - thanks for something new and different!
valinkenmore
in Malott loved it
-
I may try these this weekend too. doung rotisserie chicken tomorrow so can do wth leftover chicken!!
pleclare
in Framingham loved it
-
YUMMM-MMEEEEEEE! So glad you posted. I think I will do these this weekend, too!!! Ya done good, girlfriend.
sparow64
in Sweetwater loved it
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "