CHICKEN STUFFED SHELLS
These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
Provided by JOONEY
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
- Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
- In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
- Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g
CROCK POT CHICKEN BREASTS WITH STOVE TOP STUFFING
This is such an easy recipe that the whole family will love! I usually have all the ingredients on hand. The seasoning in the Stove Top cooks right into the chicken and your home will smell amazing! My 2 year old and picky husband leave their plates clean every time I make this dish!
Provided by Sidneys mommy
Categories One Dish Meal
Time 6h10m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
- In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
FIREHOUSE CHICKEN
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Categories Bon Appétit Chicken Dinner Kid-Friendly Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
- Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
- Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
- Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
FIREHOUSE STUFFED PEPPERS
A sausage stuffed pepper recipe shared by the firemen that my husband works with. We like this recipe with anaheim peppers, but have also used bell peppers. This is excellent with a pan of skillet corn bread.
Provided by Kippy2
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook and drain sausage, return to hot frying pan.
- Add cream cheese and stir into sausage until melted.
- Add black pepper to sausage mixture.
- Fill peppers with the sausage mixture and bake at 350 degrees for 15 to 20 minutes. ( you want the peppers to be crisp-tender).
- Add tobasco sauce to each pepper to taste.
- This is excellent served with cornbread and butter.
Nutrition Facts : Calories 606.2, Fat 51.8, SaturatedFat 21.4, Cholesterol 157.8, Sodium 1043, Carbohydrate 8.8, Fiber 1, Sugar 5.3, Protein 26.8
BUFFALO CHICKEN STUFFED SHELLS
Make and share this Buffalo Chicken Stuffed Shells recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F. Heat olive oil in a medium skillet over medium heat. Cook onion, celery and carrot until vegetables are softened, about 5 minutes. Stir in shredded.
- chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside to cool slightly.
- In a large bowl, stir to combine ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup blue cheese, 1/2 cup mozzarella cheese and egg. Fold in chicken and vegetable mixture until combined.
- Lightly coat an 7x10 baking dish with olive oil. Spoon 1/4 cup buffalo sauce into the bottom of the dish. Fill shells with chicken and cheese mixture and arrange in prepared baking dish. Top evenly with 1/2 cup buffalo sauce, 1/4 cup parmesan cheese, 1/4 cup blue cheese and 1/2 cup mozzarella cheese. Bake for 25 minutes.
- Top shells with remaining buffalo sauce, a drizzle of ranch dressing and sliced scallions.
- To Make the Buffalo Sauce:.
- Combine all ingredients in a small saucepan over medium high heat. Whisk until butter is completely melted. See aside to cool.
- Makes 1 1/4 cup.
Nutrition Facts : Calories 793.6, Fat 66.2, SaturatedFat 32.5, Cholesterol 242.2, Sodium 2656.9, Carbohydrate 8.4, Fiber 1, Sugar 3, Protein 41.7
FIREHOUSE CHICKEN STEW
Recipe from The Martha Stewart Show TV kitchen retrieved 11/1/2006 from http://www.marthastewart.com/
Provided by EJ in Houston
Categories Stew
Time 1h
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
- Add the chicken, and toss well to evenly coat.
- Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
- Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
- Using a slotted spoon, transfer chicken to a large bowl.
- Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
- Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
- Cook, stirring frequently, until softened, about 8 minutes.
- Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
- Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
- In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
- Stir mixture into the stew and return to a simmer.
- Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
- Stir in the parsley and lemon juice.
- Serve with a dash of hot sauce, if desired.
Nutrition Facts : Calories 449.9, Fat 15.5, SaturatedFat 3.3, Cholesterol 127.4, Sodium 205.5, Carbohydrate 43.7, Fiber 7.5, Sugar 5.4, Protein 37.7
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