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Cheesy Chicken 'n' Shells Recipe

Cheesy Chicken 'n' Shells Recipe

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 others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:2-4 servings

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 diced process cheese (Velveeta)
  • 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

  • 1. Preheat oven to 350°. Cook pasta according to package directions.
  • 2. 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.
  • 3. 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. Yield: 2-4 servings.

Nutritional Facts

1 cup: 429 calories, 16g fat (7g saturated fat), 70mg cholesterol, 1304mg sodium, 44g carbohydrate (4g sugars, 2g fiber), 27g protein

Reviews for Cheesy Chicken 'n' Shells

Sort By :
MY REVIEW
PenelopeWin
Reviewed Mar. 24, 2016

"This really wasn't all that great. I thought it was bland. I would rather make Mac and cheese and put chicken in it. I won't make this again. I just didn't think it was worth the trouble. We didn't even eat the leftovers :("

MY REVIEW
bplowman
Reviewed Feb. 2, 2016

"I served this to 3 friends and they loved it. I added more cheese than the recipe called for and it was very yummy! Will definitely serve this again."

MY REVIEW
samoanjoy
Reviewed Jan. 3, 2013

"I added 3/4 cup of peas & carrots. Tasted fabulous!"

MY REVIEW
bhenry0182
Reviewed Dec. 7, 2012

"Whole family loved it!"

MY REVIEW
Femminapsicotic
Reviewed Jun. 25, 2012

"very good! wouldn't change a thing!"

MY REVIEW
jusca
Reviewed Dec. 13, 2011

"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."

MY REVIEW
momio
Reviewed Oct. 17, 2011

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

MY REVIEW
mother of 3
Reviewed May. 28, 2011

"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."

MY REVIEW
rlpulsipher
Reviewed Mar. 25, 2011

"I used 2 cups whole wheat shells, and used 3 cups shredded cheese instead of velveeta. I topped it off with crumbled Cheez-its."

MY REVIEW
mother of 3
Reviewed May. 19, 2010

"Mmmmm-tastes like comfort food. I substituted whole wheat rotini for the shells, omitted the salt and the buttered crumbs. I used 1 cup shredded cheddar cheese instead of the Velveeta, which is too salty for my taste. I sprinkled cheddar cheese on the top."

MY REVIEW
lvwizard
Reviewed Dec. 13, 2009

"very bland"

MY REVIEW
consol10
Reviewed Apr. 27, 2009

"I love this recipe! The flavor is delicious and the texture makes it a perfect comfort food. We use cheddar instead of Velveeta and it still turns out really well."

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