Chicken Casserole: Chicken-Stuffed Shells

posted by RisaG 10-13-100 5:45 PM

* Exported from MasterCook *
Chicken-Stuffed Shells
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp. olive oil
1 tsp. unsalted butter
2 cloves garlic -- chopped
1/2 red onion -- chopped
1 1/2 cups cooked chicken -- chopped
1 cup 1% low fat cottage cheese
12 oz. reduced fat mozzarella cheese -- shredded
1/2 tsp. salt
1 1/2 tsp. Penzey's Pasta Sprinkle -- or 1 1/2 tsp Mrs Dash Garlic & Herb
1/2 cup reduced fat mayonnaise
1 box jumbo shells
1 (26 oz.) jar pasta sauce
2 tbsp. Pasta Gusto Tomato & Olive -- optional
sprinkle Parmesan cheese -- freshly grated
sprinkle Romano cheese -- freshly grated
salt and pepper -- to taste

Put up a big pot of water. When boiling, add pasta and salt and cook according to package directions.

While the shells are cooking, heat a nonstick skillet. When hot, add oil and butter. When butter melts, add onion and garlic. Saute for a few minutes until the onion is translucent. Season with salt and pepper. Add cooked chicken and saute for a moment or two to warm. Pour onto paper towels and drain well.

Mix the cheeses, mayonnaise, salt, and Pasta Sprinkle or Mrs Dash in a medium sized bowl. When chicken mixture is drained place in bowl with cheese mixture. Mix well.

Mix together the sauce and the Pasta Gusto (if using). Mix well. Place a little of the sauce at the bottom of a 13x9" baking dish. Place shells in neat rows. Spoon the chicken mixture into each shell. Cover with the remaining sauce. Sprinkle with Parmesan cheese, Romano cheese, salt and pepper, and a bit of oregano.
Bake at 350F for 15 minutes, covered with foil. When 15 minutes is up, remove foil and cook for another 10 minutes. Remove from oven and let sit for 5 minutes before eating.

Serve with a salad or some soup and some good bread, heated up.

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