Chicken Cheddar Shells Recipes

Steps:

• Bring water to a boil for pasta in large stockpot. Cut broccoli into bite-size pieces. Shred cheese and chicken (breast meat only), about 2 cups each. Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400°F. Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time. Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan. Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12-15 minutes or until hot and broccoli is tender. Serve.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

Steps:

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350°.
• Cook shells as directed--don't overcook because they will cook in oven again.
• Cool shells in a large bowl of COLD water; set aside for now.
• Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
• Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
• Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
• Stir in milk and cream; bring to a boil, stirring constantly.
• Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
• Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
• Stuff each shell with broccoli and chicken mixture; put shells in dish.
• Spoon remaining sauce over shells and sprinkle with Parmesan.
• Bake 30-35 minutes or until hot and bubbly.

Steps:

• Cook your noodles according to the package directions. In the meantime, cut your raw chicken into small pieces.
• When pasta is cooked, drain off the water.
• Combine all ingredients in your crockpot/slow-cooker.
• Cook on medium for the whole day, or on high for half of the day.

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

Steps:

• Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400 degrees F.
• Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time.
• Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan.
• Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12-15 minutes or until hot and broccoli is tender. Serve.

Steps:

• Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
• In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
• Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
• Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
• In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
• Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.