Chicken Parmesan Stuffed Shells
When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
Ingredients
- 1 package (12 ounces) uncooked jumbo pasta shells
- 2 tablespoons olive oil
- FILLING:
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/3 cup seasoned bread crumbs
- 3 cups part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup 2% milk
- 1/4 cup chopped fresh Italian parsley
- ASSEMBLY:
- 4 cups meatless pasta sauce
- 1/4 cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, thinly sliced and halved
Reviews
We loved these!!! I've made them twice now and added them to the recipe book. Wouldn't change a thing. Thanks for sharing!!
The parsley was overpowering and there wasn't enough chicken in this recipe. Ended up throwing the rest away, couldn't even save them for leftovers.
This was so good, I will next make it for company. Loved it. I love the Fresh Mozzarell, too. I used chicken breasts already cut and frozen for pot pie for this, it was great.
This was delicious! My husband and kids loved it. The fresh mozzarella was the perfect topping. The only thing I did different because I already had it handy was used shredded boiled chicken. I will prepare for cubed chicken next time. This is definitely going in the recipe box of favorites to make again. Thank you!
Thank you for sharing this new “keeper” recipe for our family. I was very hesitant placing all the stuffed shells in one pan so I made two pans. Next time I’ll just make the one overstuffed pan and layer it neatly. Once again thank you for sharing!
Hi Ashleigh, You could use ground chicken, but my intent with using chopped chicken was for the butter and the bread crumbs to adhere to the chicken and get all toasty, mimicking the breading on Chicken Parm., I don’t think you’ll get that same effect with ground chicken Hi Debbie, I know cottage cheese can be substituted for ricotta, and I’ve seen it in many recipes. However, I have never tried it because it is it my cup of tea, so I can’t say if it would come out the same or as good.
What can be used in place of Ricotta chesse?
Was wondering if you could use ground chicken instead?
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