Chicken Stuffed Shells
Chicken Stuffed Shells are rich & creamy with tons of alfredo sauce & cheese. This easy weeknight dinner recipe is perfect for a quick meal. Save time by using rotisserie chicken and frozen vegetables!
Servings: 4 servings
Ingredients
- 12 oz Jumbo Shells cooked according to package directions
- 2 cup cooked shredded Chicken
- 1 cup Ricotta Cheese
- 2 cup shredded Mozzarella cheese divided
- 1 cup shredded Parmesan Cheese
- 1 Egg
- 1/4 tsp Basil
- 1/4 tsp Oregano
- 1 tbsp chopped fresh Parsley
- 1 cup cooked Broccoli cut in bite sized pieces
- 1/2 tsp Coarse Salt
- 1/8 tsp Black Pepper
- 15 oz Alfredo Sauce
Instructions
- Preheat oven to 375.
- Grease an oven-safe baking dish and set aside.
- In a large bowl, combine chicken, ricotta, 1 cup of mozzarella, parmesan, egg, basil, oregano, parsley, broccoli, salt and pepper. Stir until well combined.
- Add enough Alfredo sauce to the bottom of the prepared dish to just coat it.
- Fill the cooled shells with the filling mixture and place them in the baking dish, open side up. Spoon the remaining Alfredo sauce over the top of the shells.
- Cover with foil and bake for 25 minutes.
- Remove the foil and sprinkle remaining mozzarella cheese over the shells.
- Bake uncovered for 5-10 minutes more, until the cheese is melted.
Notes
If you like an extra saucy pasta, add a few more ounces of alfredo sauce.
Nutrition
Calories: 848kcal | Carbohydrates: 38g | Protein: 55g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 261mg | Sodium: 1923mg | Potassium: 446mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1188IU | Vitamin C: 22mg | Calcium: 667mg | Iron: 3mg