Cheesy Chicken 'n' Shells Recipe

Cheesy Chicken 'n' Shells RecipePhoto by: Taste of Home Cheesy Chicken 'n' Shells Recipe Rating 4

When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with other. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. It's great served as either a side dish or a main course.

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Cheesy Chicken 'n' Shells Recipe
  • Prep: 15 min. Bake: 30 min.
  • Yield: 2-4 Servings
15 30 45

Ingredients

  • 1-1/2 cups uncooked medium shell pasta
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • 1-1/4 cups chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup process cheese (Velveeta), diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon paprika
  • 1-1/2 cups cubed cooked chicken
  • 3 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • 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 for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 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 the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

Nutritional Facts 1 serving (1 cup) equals 429 calories, 16 g fat (7 g saturated fat), 70 mg cholesterol, 1,304 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Cheesy Chicken 'n' Shells in Reminisce September/October 2004, p50

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Reviews for Cheesy Chicken 'n' Shells (3)

Cheesy Chicken 'n' Shells Recipe

Cheesy Chicken 'n' Shells

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Reviewed on Dec. 13, 2011 by jusca

The cheese sauce is absolutely delicious. Overall, the recipe is great. I added double the amount of salt (used reduced sodium broth to control salt content) and pepper and add a dash of red pepper.


Reviewed on Oct. 17, 2011 by momio

It was alright but pretty average. I didn't add salt and it was still a little salty.


Reviewed on May. 28, 2011 by mother of 3

This is very good and pretty simple. I substituted whole wheat rotini for the semolina shells. I've made it several times for our fellowship, using a crockpot. Cook the pasta for a few minutes less than directed on the pkg. so it's not soggy.

 
 
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