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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Parm Stuffed Shells Recipe

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This recipe for Chicken Parm Stuffed Shells, by , is from The Mazzier Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kellie Martin


Kosher Salt
24 jumbo pasta shells (about 10 ounces)
6 frozen chicken tenders (about 12 ounces)
1 pound whole-milk ricotta
1 cup grated parmesan
1 tsp Italian seasoning
3 cups shredded mozzarella
2 cups marinara

1. Position an oven rack in the center of the oven and preheat to 400.
2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
3. Cook the chicken tenders according to package directions. Slice the tenders into quarters; set aside.
4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, half of the mozzarella, and teaspoon of salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip inch off one corner of the bag.
5. Spread 1 cup of the marinara sauce on the bottom of a 9 x 13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 tbsp), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells. Spoon the remaining 1 cups marinara sauce over the shells, then sprinkle with the remaining mozzarella.
6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.




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