CHICKEN ALFREDO STUFFED SHELLS
These
chicken alfredo stuffed shells are jumbo shell pasta filled with a chicken and
cheese mixture, then smothered in homemade alfredo sauce and baked to perfection.
Add bacon, tomatoes and herbs as a finishing touch and watch the rave reviews
come in!
Course Main
Cuisine Italian
Keyword chicken
alfredo stuffed shells, stuffed shells
Prep Time 25 minutes
Cook Time 20 minutes
Total
Time 45 minutes
Calories 770 kcal
Author Dinner
at the Zoo
Ingredients
·
12 ounces jumbo
shells pasta cooked according to package directions
·
2 cups cooked
shredded chicken
·
1 container ricotta
cheese
·
1
1/2 cups shredded mozzarella cheese divided use
·
1 cup grated
parmesan cheese divided use
·
2 teaspoons dried
Italian seasoning
·
salt
and pepper to taste
·
3 tablespoons butter
·
2 tablespoons flour
·
2 cups whole
milk
·
1 cup heavy
cream
·
4 slices bacon cooked
and crumbled
·
1/2 cup diced
tomatoes
·
2 tablespoons chopped
parsley
·
cooking
spray
Instructions
1. Preheat the oven to 375 degrees. Coat a
9"x13" pan with cooking spray.
2. In a large bowl, stir together the chicken,
ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian
seasoning and salt and pepper to taste.
3. Melt the butter in a large pan over medium
heat. Whisk in the flour and cook for 1 minute.
4. Pour in the milk and cream, then simmer,
whisking constantly, until sauce has just thickened.
5. Add the remaining 3/4 cup parmesan cheese to
the milk mixture, along with salt and pepper to taste.
6. Stir until cheese has melted.
7. Spread 1/3 of the sauce into the bottom of
the prepared pan.
8. Spoon the chicken filling into the jumbo
shells, and arrange the shells in a single layer in the pan.
9. Spoon the remaining sauce over the top and
sprinkle with 1 cup mozzarella cheese.
10. Bake, uncovered, for 25 minutes or until
pasta is bubbly and cheese has just started to brown.
11. Sprinkle the bacon, tomatoes and parsley
over the top, then serve.
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