Name: Chicken-Stuffed Shells
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 6 uncooked jumbo pasta shells -; 2/3 cup ricotta cheese -; 2 ounces cream cheese, softened -; 1/8 teaspoon chicken bouillon granules -; 2/3 cup shredded cooked chicken breast -; 2 tablespoons shredded Parmesan cheese -; Sauce: -; 1/3 cup heavy whipping cream or half-and-half cream -; 1 tablespoon butter -; 5 tablespoons shredded Parmesan cheese, divided -; 1/2 teaspoon dried parsley flakes -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken-Stuffed Shells

1. 6 uncooked jumbo pasta shells -

2. 2/3 cup ricotta cheese -

3. 2 ounces cream cheese, softened -

4. 1/8 teaspoon chicken bouillon granules -

5. 2/3 cup shredded cooked chicken breast -

6. 2 tablespoons shredded Parmesan cheese -

7. Sauce: -

8. 1/3 cup heavy whipping cream or half-and-half cream -

9. 1 tablespoon butter -

10. 5 tablespoons shredded Parmesan cheese, divided -

11. 1/2 teaspoon dried parsley flakes -

How to cook deliciously - Chicken-Stuffed Shells

1. Stage

Cook the jumbo pasta shells according to the package directions. While the pasta is cooking, beat the ricotta, cream cheese and bouillon in a bowl until blended. Stir in the chicken and Parmesan cheese. Drain the pasta, then stuff the chicken mixture evenly in the shells. Place in a shallow 3-cup baking dish that has been coated with cooking spray.

2. Stage

In a small saucepan, bring the cream and butter to a boil. Whisk in 3 tablespoons of the Parmesan cheese and the dried parsley, stirring until the cheese is melted. Pour the sauce over the shells.

3. Stage

Cover the dish with aluminum foil and bake at 350°F for 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for 5 to 10 more minutes or until the cheese is melted and the filling is heated through.