(originally made 11/2012)
Weather has turned chilly, comfort food is on my mind. Tim and I
love stuffed shells, but usually I make them with sausage and Jake can
be persnickety about it. Salsa shared the link to this one a while
back, and I loved the idea of making them with chicken.
Penzey's Italian Seasoning in place of the parsley, garlic powder and
oregano. And I never measure cheese, just eyeball it. I had no
cooked leftover chicken on hand, so I put some olive oil in a skillet,
added some thin cut chicken breast and when they were cooked through I
tossed them into the KA and let it do the shredding. I added in the
cheese mixture and when it was throughly blended I used a cookie scoop
to fill the shells quickly.
I never cook my lasagna noodles, just add 1c of water and bake for
longer, and I'll definitely be giving that method a try with this recipe
too! These were a huge hit here, and definitely will be going into
the menu rotation. Thank you so much Salsa and be sure to go check
out the blog for more good stuff!
Chicken Parmesan Stuffed Shells
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups ricotta cheese
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese -- divided
2 cups cooked -- shredded chicken
16 jumbo pasta shells -- cooked and drained
2 cups spaghetti sauce -- (2 to 3)
In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic
powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4
cups Mozzarella cheese and chicken.
2. Preheat oven to 350º.
Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking
dish. Evenly fill shells with chicken mixture and place in dish. Pour
remaining sauce over shells; sprinkle with remaining Mozzarella cheese.
4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.
Yield: 4-6 servings.