Name: Creamy Chicken and Cheese Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 cups grated mozzarella cheese, divided; 1/4 cup minced fresh parsley, divided; 2 whole eggs; 20 whole jumbo pasta shells, cooked and drained; 2 cups shredded rotisserie chicken; 1 1/2 cups ricotta cheese; 2 tbsp. minced fresh basil; 3 cups store-bought Alfredo sauce; Salt and pepper; 1 cup grated parmesan cheese, divided

Stuffed Shells

Savor the delightful taste of these creamy chicken and cheese stuffed shells, with an easy-to-follow recipe that brings together juicy rotisserie chicken and a rich, cheesy filling for a comforting baked pasta dish.

Milk

Eggs

Wheat

Cheese

gram

part skim shredded mozzarella cheese

Fresh Vegetables

fresh parsley

eggs

Pastas & Noodles

jumbo pasta shells

Poultry

rotisserie chicken

ricotta cheese

fresh basil

Pasta Sauces

alfredo sauce

Seasonings

Salt & Pepper

grated parmesan cheese

Sugar

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Vitamin D

Water

Beta-cryptoxanthin

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Creamy Chicken and Cheese Stuffed Shells

Dairy

Produce

Pasta, Sauces, Grain

Meat & Seafood

Baking Goods

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In a medium bowl, combine the shredded rotisserie chicken, ricotta cheese, 1 cup mozzarella cheese, 1/2 cup parmesan cheese, eggs, 3 tablespoons minced fresh parsley, salt, and pepper. Stir until well combined.

Spread 1 cup of the Alfredo sauce evenly on the bottom of a 9 x 13-inch baking dish.

Using a spoon, fill each of the jumbo shells generously with the chicken and cheese mixture. Lay them face down in the prepared baking dish.

Pour the remaining 2 cups of Alfredo sauce evenly over the stuffed shells.

Sprinkle the remaining 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese over the top of the shells.

Bake for 25 minutes, or until bubbly and golden. Let the dish rest for 5 minutes before serving.

Garnish with the remaining 1 tablespoon of minced fresh parsley and serve with a green salad.

Creamy Chicken and Cheese Stuffed Shells

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