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This recipe is made in a 9×13 pan however I also often divide it into two 9×9 dishes and bake one for dinner one night and the other a couple of days later for two meals. We serve this with a side of steamed broccoli, a fresh side salad and a loaf of crusty bread for a delicious meal! To make this into a meatless meal, simply omit the chicken altogether and replace it with a combination of chopped fried mushrooms, zucchini and onions and use an alternate cream soup such as cream of mushroom or cream of celery. The possibilities are endless!
CHEESY CHICKEN STUFFED SHELLS RECIPE
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
- In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
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