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We hope you got insight from reading it, now let's go back to chicken stuffed shells recipe. You can have chicken stuffed shells using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Stuffed Shells:
- You need 1 packages of Large Shells.
- Use 1 of H.E.B Italian Chicken(whole precooked chicken).
- Prepare 1 large of onion.
- Get 8 oz of Sliced Mushrooms.
- Provide 4 clove of Garlic.
- Prepare 2 cup of Mozzarella and Monterrey jack (grated).
- Get 1 cup of Parmesan (grated).
- Get 2 of Eggs.
- Use 2 can of Alfredo Sauce.
- Take 15 oz of Ricotta.
- Take 16 oz of Cottage Cheese.
- Take 1 tbsp of Garlic powder, Onion powder, italain seasoning, Parsley.
Instructions to make Chicken Stuffed Shells:
- Preheat oven to 350°F.
- Boil shells to al-dente then drain and let cool till easy to handle.
- Peel chicken into small pieces.
- Dice onion, mushrooms, garlic ( recommend putting garlic in a garlic smasher ).
- Saute onions, mushrooms, garlic and seasonings together.
- Mix ricotta, cottage cheese, saute mix, peeled chicken 1/2 cup of mozzarella/Monterrey jack/parmesan and 2 beaten eggs in a large bowl.
- Stuff shells with mixture(one spoon full works great in each shell).
- Add a layer of alfredo sauce to cover bottom of pan, layer shells next to eachother and add remaining alfredo sauce and cheese on top.
- Bake for 30min or when its slightly brown on top.
Chicken Stuffed Shells Recipe is filled with flavorful chicken and broccoli stuffed inside of tender pasta shells then smothered with a decadent cajun cream sauce and cheese. Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce. These chicken Alfredo stuffed shells are jumbo shell pasta filled with a chicken and cheese mixture, then smothered in homemade Alfredo sauce and baked to perfection. I have never added chicken as mine have always been a. Yes, these chicken stuffed shells are great to freeze.
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