Chicken and Cheese Stuffed Jumbo Shells Recipe

Ingredients
<br>- 1 (12 ounce) package jumbo pasta shells
<br>- 4  skinless, boneless chicken breast halves - cubed
<br>- 1  onion, chopped
<br>- 1  egg
<br>- 1 cup dry bread crumbs
<br>- ½ teaspoon dried oregano
<br>- ½ teaspoon dried basil
<br>- salt and pepper to taste
<br>- 8 ounces shredded mozzarella cheese
<br>- 8 ounces shredded Cheddar cheese
<br>- 1 (29 ounce) can tomato sauce
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 4 skinless, boneless chicken breast halves - cubed
- 1 onion, chopped
- 1 egg
- 1 cup dry bread crumbs
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded Cheddar cheese
- 1 (29 ounce) can tomato sauce

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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