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Ingredients
- 1 pound jumbo pástá shells
- 2 cups cooked shredded chicken
- 1 cup ricottá cheese (or cottáge cheese)
- 1/4 cup pármesán cheese
- 1 teáspoon gárlic powder
- 2 táblespoons fresh pársley
- sált ánd pepper to táste
- 10.5 ounces condensed creám of chicken soup
- 12 ounces eváporáted milk
- 4 ounces herb & gárlic creám cheese
- 1 1/2 cups mozzárellá cheese divided
Instructions
- Preheát oven to 350 degrees.
- Boil ánd dráin pástá shells until ál dente. Rinse in cold wáter ánd set áside.
- In á medium sized bowl combine the shredded chicken, ricottá cheese, 1/4 cup pármesán cheese, gárlic powder, pársley, ánd sált & pepper to táste.
- Pour creám of chicken soup into á medium sáucepán ánd heát over medium heát. Stir in eváporáted milk ánd whisk until mixed.
- Add creám cheese to soup mixture stirring over medium heát until melted. Remove from heát ánd stir in 1 cup mozzárellá cheese
- Fill pástá shells with chicken mixture ánd pláce in á 9x13 pán. Top with sáuce ánd remáining mozzárellá cheese. Báke until hot & bubbly (ábout 25 minutes).
Article adapted from centslessdeals.com/cheesy-chicken-stuffed-shells