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Chicken and Cheese Stuffed Jumbo Shells

Chicken and Cheese Stuffed Jumbo Shells

Name: Chicken and Cheese Stuffed Jumbo Shells
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 1 (12 ounce) package jumbo pasta shells; 4 skinless, boneless chicken breast halves - cubed; 1 onion, chopped; 1 egg; 1 cup dry bread crumbs; ½ teaspoon dried oregano; ½ teaspoon dried basil; salt and pepper to taste; 8 ounces shredded mozzarella cheese; 8 ounces shredded Cheddar cheese; 1 (29 ounce) can tomato sauce

Rating: 4.34 stars

239 Ratings
163 Reviews
19 Photos

I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!

By ECHO2003

Gallery

Recipe Summary

prep:

30 mins

cook:

45 mins

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.

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Step 2

In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Step 3

Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

Nutrition Facts

Per Serving:

705 calories; protein 48.6g 97% DV; carbohydrates 70.2g 23% DV; fat 25.1g 39% DV; cholesterol 145.2mg 48% DV; sodium 1402.2mg 56% DV. Full Nutrition

Reviews (163)

Most helpful positive review

LeeAnnRM

06/19/2006

Can't give it 5 stars because I made a lot of changes. But I use most recipes as a base anyway. Used 2 chicken breasts simmered in olive oil with crushed garlic and italian seasoning until done. Put the chicken in a blender on 'salsa' to chop it up (much easier than tearing with forks!). Added the oil (which was about 1/8 cup) 1/2 c bread crumbs 15oz ricotta 1/2 c mozz 1/4 c parmesean and mixed together. Used 1/2 box of shells boiled and stuffed then refridgerated for the next day. I get home much later than my boyfriend so it was convenient to just pour jarred alfredo and some mozz throw it in the oven for 30 mins. Read More

Helpful

(79)

Most helpful critical review

ELISETTE

03/06/2003

I liked this recipe but cooking the chicken as the recipe described was messy. Next time I'll cook the chicken first and then throw it in the skillet with bread crumbs etc. I also used manicotti tubes and pasta sauce instead (what I had on hand) and that worked well. Read More

Helpful

(15)

239 Ratings

5 star values: 125
4 star values: 81
3 star values: 25
2 star values: 6
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LeeAnnRM

06/19/2006

Helpful

(79)

MARGARETINDC

03/19/2005

I really enjoyed this! I made a few changes as I was using up leftovers. I already had 2 cooked chicken breasts that I cubed and I left out the onion. (The chicken was already herbed so I didn't use basil or oregano.) I mixed the egg with 8 oz ricotta cheese and maybe 4 oz of parmesan and added some dried parsley (to make it more like lasagna cheese which I adore). Then I added about 1/2 cup of bread crumbs. I tossed the chicken and egg/cheese mixture in a skillet and heated it to melt the cheeses adding in a few handfuls of mozzarella as well. It looked a little dry (especially with the bread crumbs) so I tossed in three tablespoons or so of sour cream. For the tomato sauce I used a 28-oz bottle of spaghetti sauce and added a can of diced tomatoes as well. When I put everything in the pan I first poured in a layer of tomato sauce so that the shells wouldn't stick to the pan. It turned out beautifully and the stuffing is creamy and delicious. Thank you! Read More

Helpful

(63)

ROBYN050501

08/08/2003

I made this recipe for 10 people on Mothers Day and everyone liked it. We all thought the variance of chicken in a mostly italian dish was good. The shells were easy to stuff as the stuffing mixture sticks together very easily. The only thing I changed the second time I made it was taking out the cheddar cheese and doubling the mozzarella and using a jarred spaghetti sauce instead of the plain tomato sauce. Very good!! Read More

Helpful

(42)

DREGINEK

09/11/2003

Although next time I will use a thicker sauce than tomato it was easy to make and my family loved it. Read More

Helpful

(23)

Lisa_K

01/22/2008

I used this recipe as a base and made some modifications. It turned out very well. I sauted the onion and chicken with garlic in olive oil. when the chicken was about done I added the spices and then shredded the ckicken. I also took one beaten egg 1/2 cup of cottage cheese (all out of ricotta) and 1/4 cup of parmesan cheese and mixed that with the chicken mixture. Stuffed the shells and topped it with tomato-cream sauce for pasta from this site. Will make again. Read More

Helpful

(18)

BROZZY

04/12/2008

Delicious! Used spaghetti sauce instead of tomato sauce and added 15 oz lite ricotta with the chicken and mozarella. Excluded the cheddar and doubled the mozarella. This one is added to the recipe box! Read More

Helpful

(17)

ELISETTE

03/06/2003

Helpful

(15)

MALIBUMEL

11/09/2002

WONDERFUL!! Used spaghetti sauce instead of the tomatoe sauce and added extra mozzerella. No problems with my non-stick frying pan. Definitely worth the work--Loved it! Read More

Helpful

(10)

Tabitha

01/25/2011

Excellent tasted like chicken parm in shells. Was hesitant at first b/c of adding bread crumbs to the pan but was extremely pleased with the results:) Read More

Helpful

(7)

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All Reviews for Chicken and Cheese Stuffed Jumbo Shells

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Nutritional Information

Chicken and Cheese Stuffed Jumbo Shells

Servings Per Recipe: 6
Calories: 705.2

% Daily Value *

protein: 97 %

carbohydrates: 23 %

exchange other carbs:

dietary fiber: 20 %

sugars:

fat: 39 %

saturated fat: 67 %

cholesterol: 48 %

vitamin a iu: 35 %

niacin equivalents: 188 %

vitamin b6: 50 %

vitamin c: 32 %

folate: 48 %

calcium: 65 %

iron: 28 %

magnesium: 38 %

potassium: 27 %

sodium: 56 %

thiamin: 29 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken and Cheese Stuffed Jumbo Shells

1 of 163

All Reviews

LeeAnnRM

06/19/2006

Helpful

(79)

MARGARETINDC

03/19/2005

Helpful

(63)

ROBYN050501

08/08/2003

Helpful

(42)

DREGINEK

09/11/2003

Although next time I will use a thicker sauce than tomato it was easy to make and my family loved it.

Helpful

(23)

Lisa_K

01/22/2008

Helpful

(18)

BROZZY

04/12/2008

Helpful

(17)

ELISETTE

03/06/2003

Helpful

(15)

MALIBUMEL

11/09/2002

WONDERFUL!! Used spaghetti sauce instead of the tomatoe sauce and added extra mozzerella. No problems with my non-stick frying pan. Definitely worth the work--Loved it!

Helpful

(10)

Tabitha

01/25/2011

Excellent tasted like chicken parm in shells. Was hesitant at first b/c of adding bread crumbs to the pan but was extremely pleased with the results:)

Helpful

(7)