Cooked chicken is at the center of this instruction, and makes this an excellent thanks to use leftover chicken. ready rotisserie chickens found at your native store square measure Associate in Nursing impressive time saver for these recipes too! after they press on sale, I purchase many, take away all of the chicken and freeze it in one cup parts. good for fast recipes, chicken sandwiches and more! And save the bones, once you get enough you'll conjointly build a delicious chicken broth too!
- 1 pound jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese (or cottage cheese)
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley
- salt and pepper to taste
- 10.5 ounces condensed cream of chicken soup
- 12 ounces evaporated milk
- 4 ounces herb & garlic cream cheese
- 1 1/2 cups mozzarella cheese divided
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
- In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
- Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
- Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
- Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).
Read more our recipe The World’s Best Chicken #dinner #chickenrecipe
0 Comments