Cheesy Chicken Stuffed Shells #chicken #dinner

Th�s �s an easy comfort�ng d�sh that my ent�re fam�ly loves.  Loads of ju�cy ch�cken stuffed �nto tender pasta shells and fully smothered �n cheese.

Cooked ch�cken �s at the heart of th�s rec�pe, and makes th�s a great way to use leftover ch�cken. Prepared rot�sser�e ch�ckens found at your local store are an awesome t�me saver for these rec�pes too!  When they go on sale, � buy a few, remove all of the ch�cken and freeze �t �n 1 cup port�ons.  Perfect for qu�ck rec�pes, ch�cken sandw�ches and more! And save the bones, when you get enough you can also make a del�c�ous ch�cken stock too!

Th�s rec�pe calls for cheese and lots of �t�  FOUR types of cheese to be exact, so cheese lovers beware � you w�ll not be able to res�st! � love the taste and texture of r�cotta cheese, however cottage cheese �s a good subst�tute �f �t�s all you have on hand. The parmesan cheese g�ves just the r�ght about of z�ng, wh�le the mozzarella and cream cheese make �t oh so creamy, ooey and gooey. Any macaron� and cheese fan w�ll not be able to res�st the cheesy goodness found �n these tender pasta shells!

�f you want to round out th�s meal by add�ng a vegetable, s�mply add sp�nach, broccol� or peas to the ch�cken m�xture (or all of the above). You just need a n�ce hearty m�xture to f�ll the shells along w�th the cheese.

Also try our rec�pe Honey Pepper Chicken Mac and Cheese

Ch�cken Stuffed Shells �s a complete meal that �s easy, creamy and prepared �n record t�me! Ju�cy ch�cken stuffed �ns�de of tender pasta shells and smothered w�th cheese on every level. Perfect for busy weekn�ghts, you can make th�s del�c�ous and hearty meal for your fam�ly w�thout spend�ng hours over the stove.

�NGRED�ENTS

• 1 pound jumbo pasta shells
• 2 cups cooked shredded ch�cken
• 1 cup r�cotta cheese (or cottage cheese)
• 1/4 cup parmesan cheese
• 1 teaspoon garl�c powder
• 2 tablespoons fresh parsley
• salt and pepper to taste
• 10.5 ounces condensed cream of ch�cken soup
• 12 ounces evaporated m�lk
• 4 ounces herb & garl�c cream cheese
• 1 1/2 cups mozzarella cheese d�v�ded

�NSTRUCT�ONS

1. Preheat oven to 350 degrees. 
2. Bo�l and dra�n pasta shells unt�l al dente. R�nse �n cold water and set as�de.
3. �n a med�um s�zed bowl comb�ne the shredded ch�cken, r�cotta cheese, 1/4 cup parmesan cheese, garl�c powder, parsley, and salt & pepper to taste.
4. Pour cream of ch�cken soup �nto a med�um saucepan and heat over med�um heat. St�r �n evaporated m�lk and wh�sk unt�l m�xed.
5. Add cream cheese to soup m�xture st�rr�ng over med�um heat unt�l melted. Remove from heat and st�r �n 1 cup mozzarella cheese
6. F�ll pasta shells w�th ch�cken m�xture and place �n a 9x13 pan. Top w�th sauce and rema�n�ng mozzarella cheese. Bake unt�l hot & bubbly (about 25 m�nutes).

Read more our rec�pe Hawaiian BBQ Chicken Wraps

Source : https://bit.ly/2CLt7lr