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Creamy Chicken Stuffed Shells II Recipe

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This recipe for Creamy Chicken Stuffed Shells II, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Tuesday, May 12, 2009


1/2 box jumbo pasta shells

2 packages cream cheese

1 1/2 tbls chives

(or substitute equivalent amount of chive flavored cream cheese)

1 cup milk

1/4 cup Parmesan cheese

1 lb chicken breast shredded

3/4 bag chopped frozen copped broccoli

1 cup cheddar/monterey jack cheese

boil shell noodles in salted water until el dente (slightly firm), do not overcook, rinse under cold water

boil chicken in enough water to cover until almost done, then cut in small pieces (to shred)

combine cream cheese, milk, chives and parmasean cheese and cook on low heat until bubbly

mix together chicken, broccoli, salt to taste and 3/4 cup of sauce and stuff into shells

place shells seam side down in baking dish coated with cooking spray

pour remaining sauce over prepared shells and sprinkle with paprika, bake at 350 for 20 minutes

sprinkle shredded cheddar and monteray jack cheese on top of shells and cook for additional 10 minutes or until cheese is melted.

Substitute- spinach for the broccoli

Number Of Servings:
Number Of Servings:
about 16 shells




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