“Creamy cheesy delicious...cooked turkey or ham can be replaced for the chicken.”

Ingredients Nutrition

  • 1 12 cups small shell pasta, uncooked
  • 1 tablespoon butter
  • 6 green onions, chopped
  • 2 tablespoons fresh minced garlic (or to taste)
  • 1 small green pepper, seeded and chopped (optional)
  • 12 teaspoon dried basil (or to taste)
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 34 cups half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 14 cups grated old cheddar cheese
  • 1 teaspoon louisiana hot sauce (or to taste)
  • salt and pepper
  • 1 12 cups cooked chicken or 1 12 cups cooked turkey
  • 2 cups crushed butter flavored crackers (optional)


  1. Set oven to 350 degrees F.
  2. Butter a 2-quart casserole dish.
  3. Cook the shells in a pot of boiling salted water until just al dente (leave the shells slightly undercooked) drain and place in a large bowl, toss with a tablespoon of butter to prevent sticking.
  4. In a large skillet melt 3 tablespoon butter; add in the green onions, bell pepper (if using) and basil, saute for about 7-8 minutes, adding in the garlic the last 2 minutes of cooking.
  5. Add in the flour and half and half cream, whisking constantly until the mixture is smooth.
  6. Add in cream cheese; cook over medium heat, whisking constantly for about 5 minutes or until the mixture thickens.
  7. Add in shredded cheddar and hot sauce; stir until the cheese has melted, then season with salt and pepper.
  8. Pour the mixture into the bowl with the cooked shells, add in the cooked chicken; toss to combine.
  9. Transfer to prepared baking dish.
  10. Sprinkle with crushed crackers (if using).
  11. Bake for about 30-35 minutes or until hot and bubbly.

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