Chicken Sausage And Collard Stuffed Shells Recipes

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CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

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

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

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

ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  • Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  • Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  • Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g

CHICKEN STUFFED SHELLS RECIPE



Chicken Stuffed Shells Recipe image

Flavorful chicken and broccoli are stuffed inside of tender pasta shells and smothered with cheese and a decadent cajun cream sauce. Next level!

Provided by Jocelyn Delk Adams

Categories     Main Course

Time 40m

Number Of Ingredients 15

1/2 (12 ounce) box jumbo shells (6 ounces total)
2 tbsp Land O Lakes® Butter with Canola Oil
2 tbsp minced garlic
2 cups heavy whipping cream
1 cup grated parmesan cheese (divided)
1 tbsp creole seasoning (divided)
1/2 tsp Italian seasoning
salt (if needed) (to taste)
black pepper (to taste)
1 cup ricotta cheese
1 cup rotisserie chicken (shredded)
1 cup broccoli (cooked and diced)
1/2 cup diced onion
1 cup shredded mozzarella cheese
Parsley (for garnish)

Steps:

  • Preheat oven to 350 F degrees.
  • Cook the jumbo pasta shells according to the instructions on the box and set aside separately to bring back to room temperature.
  • Add Land O Lakes® Butter with Canola Oil to a large pan over medium high heat. Once melted, add garlic and cook for 30-60 seconds making sure not to overcook and cause burning.
  • Add heavy cream, ½ cup of parmesan cheese, ½ tablespoon of creole seasoning, and all of the Italian seasoning and stir to mix together. Bring cream sauce to a boil then reduce heat to low and simmer for 5-7 minutes to thicken. Once thickened, remove from heat and pour into a large baking pan and set aside.
  • Next in a separate medium sized bowl, add ricotta cheese, chicken, broccoli, onion, remaining parmesan and remaining creole seasoning and stir together to combine well.
  • Stuff room temperature shells with chicken mixture and add to bottom of sauced baking pan.
  • Cover with mozzarella cheese and bake for 20 minutes or until cheese has completely melted and is bubbling. Remove from oven. Allow to cool for 10-15 minutes, garnish with parsley and serve.

Nutrition Facts : Calories 578 kcal, Carbohydrate 8 g, Protein 23 g, Fat 50 g, SaturatedFat 30 g, Cholesterol 186 mg, Sodium 493 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS



Chicken Sausage and Collard Stuffed Shells image

Savory chicken sausage, tender collard greens and an herb ricotta cheese mixture are loaded into tender pasta shells, topped with roasted garlic sauce and cheese and baked to bubbly perfection! This is a Cajun twist on an Italian dish the entire family will love.

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound mild or hot Italian chicken sausage, casings removed
2 1/2 cups ricotta
1/3 cup grated Parmesan, plus more for serving
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 large egg yolk
One 12-ounce box jumbo pasta shells (about 34 shells)
1 bunch collard greens, stemmed and sliced into ribbons
3 cloves garlic, minced
Nonstick cooking spray, for the baking dish
One 24-ounce jar roasted garlic pasta sauce
One 8-ounce package shredded mozzarella cheese
Chopped fresh parsley, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil.
  • Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
  • In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
  • Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
  • In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
  • In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
  • Preheat the oven to 350 degrees F.
  • When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
  • Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
  • Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.

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