Cheesy Chicken Stuffed Shells Recipe

1 lb jumbo pasta shells
1 cup ricotta cheese (or cottage cheese)
1/4 cup parmesan cheese
2 cups cooked shredded chicken
1 1/2 cups mozzarella cheese divided
2 tablespoons fresh parsley
1 tsp garlic powder
12 oz evaporated milk
10.5 oz condensed cream of chicken soup
4 oz herb & garlic cream cheese

  1. Preheat oven to 350 degrees. 
  2. Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
  3. In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
  4. Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
  5. Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
  6. Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).

Original Recipe and Notes of recipe visit: Cheesy Chicken Stuffed Shells @

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