Go Back
–+ servings

Cheesy Chicken Stuffed Shells recipe

Chicken Stuffed Shells is a complete meal that is easy, creamy and prepared in record time! Perfect for busy weeknights, you can make this delicious and hearty meal for your family without spending hours over the stove.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories: 691
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound jumbo pasta shells
  • 2 cups cooked shredded chicken
  • 1 cup ricotta cheese (or cottage cheese)
  • ¼ cup shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley
  • salt and black pepper (to taste)
  • 1 (10.5 ounce can) condensed cream of chicken soup
  • 12 ounces evaporated milk
  • 4 ounces herb & garlic cream cheese
  • 1 ½ cups shredded mozzarella cheese (divided)

Method
 

  1. Preheat oven to 350°F. 
  2. Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
  3. In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
  4. Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
  5. Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
  6. Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).

Nutrition

Serving: 1gCalories: 691kcalCarbohydrates: 69gProtein: 38gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 114mgSodium: 909mgPotassium: 350mgFiber: 2gSugar: 9gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure the pasta shells are perfectly cooked, boil them until just al dente; they’ll continue to soften while baking in the oven.
  • If you find the filling too dry, add a splash of chicken broth or a dollop of sour cream to keep it moist and flavorful.
  • For a quick filling option, use rotisserie chicken; just shred it and mix it with the other ingredients for a time-saving shortcut.
  • Feel free to swap out the chicken for cooked ground turkey or sautéed mushrooms for a delicious vegetarian alternative.
  • These stuffed shells can be made ahead of time and stored in the fridge for up to 2 days; reheat in the oven at 350°F until heated through, about 20 minutes.

Tried this recipe?

Let us know how it was!