Chicken Stuffed Shells
"From Woman's Day. Use leftover chicken, use canned or cook 4 boneless, skinless chicken breasts in 1 1/2 cup water in a large skillet 6 to 8 minutes."
photo by LifeIsGood
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
5
ingredients
- 12 ounces jumbo pasta shells
- 2 1⁄4 cups marinara sauce
- 4 cups finely diced cooked chicken
- 3⁄4 cup grated parmesan cheese
- 1⁄2 cup loosely packed fresh parsley leaves, finely chopped
- 1⁄4 teaspoon salt and pepper
directions
- Preheat oven to 400 degrees F.
- Grease a 13 x 9 baking pan and coat bottom with 1 cup marinara sauce.
- Cook shells according to package directions.
- Drain in colander; cool under gently running cool water.
- In a separate bowl, combine chicken, cheese, parsley, salt and pepper.
- Stuff chicken mixture into shells.
- Arrange shells in pan and drizzle with remaining sauce.
- Cover snugly with foil and bake 30 to 35 minutes.
Questions & Replies
-
What year was this recipe in the magazine? Can I add ricotta to mixture?
Reviews
-
I loved the idea of using leftover chicken to make an economical dinner. The flavor was just okay for us. If I were to prepare this again, I think I would try to amp up the flavor using garlic and red pepper flakes. Thank you for posting the recipe. ~Made for My-3-Chefs 2008~
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
