Cheesy Chicken Stuffed Shells
Description:
Transport yourself back to childhood with this indulgent and heartwarming recipe for Cheesy Chicken Stuffed Shells. Inspired by a nostalgic frozen dinner, this dish has become a favorite in my household, especially with my children who always request it. Creamy, cheesy, and satisfying, it features tender chicken and rich white sauce enveloped in large pasta shells, topped with marinara sauce and more cheese. Occasionally, I like to mix things up by adding a can of cream of chicken or cream of mushroom soup to the white sauce for an extra layer of flavor. Perfect for family dinners or special occasions, this one-dish meal is sure to become a beloved staple in your kitchen.
Ingredients:
- 2 chicken breasts, cooked and chopped
- 18 jumbo pasta shells
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk
- Salt to taste
- Pepper to taste
- 1 cup grated Parmesan cheese, divided
- 1 large egg
- 1 cup ricotta cheese
- 1 tablespoon dried parsley
- 1 cup shredded mozzarella cheese, divided
- 1 ½ cups marinara sauce
Instructions:
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Prepare the Oven:
Preheat your oven to 350°F (175°C). This step ensures that your oven is at the right temperature for baking the stuffed shells to perfection.
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Prepare the Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly. This will make them easier to handle and fill. -
Make the Filling:
In a large bowl, combine the chopped chicken breasts, egg, ricotta cheese, dried parsley, 1 ½ cups of shredded mozzarella cheese, and ½ cup of grated Parmesan cheese. Mix thoroughly until all ingredients are well incorporated. Set aside while you prepare the white sauce. -
Prepare the White Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously. Cook the mixture for about 1-2 minutes, or until it starts to bubble, but do not allow it to brown. -
Add Milk and Seasonings:
Gradually whisk in the milk, ensuring there are no lumps. Season with salt and pepper to taste. Continue to cook and stir until the sauce thickens, about 5-7 minutes. Remove from heat and stir in ½ cup of grated Parmesan cheese. -
Assemble the Dish:
Spread half of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. Carefully fill each cooked pasta shell with the chicken mixture and place them in the prepared dish. -
Top and Bake:
Pour the white sauce over the stuffed shells, making sure they are well covered. Drizzle the remaining marinara sauce over the top of the shells. Sprinkle the remaining shredded mozzarella cheese evenly over the top. -
Bake Covered:
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. This helps to cook the shells through and meld the flavors. -
Bake Uncovered:
After 40 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. -
Serve and Enjoy:
Remove from the oven and let it sit for a few minutes before serving. This dish pairs wonderfully with a simple green salad or garlic bread for a complete meal.
Tips:
- For an extra creamy touch, you can stir in a can of cream of chicken or cream of mushroom soup into the white sauce before pouring it over the shells.
- Make sure to cook the pasta shells al dente so they don’t become too soft during baking.
- Feel free to add your favorite vegetables or extra spices to the chicken filling for a personalized touch.
Enjoy this comforting and cheesy dish that will surely become a family favorite! 🍽️🧀🍝
