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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


  • 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


  • 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

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PenelopeWin 245935
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 :("

bplowman 243056
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."

samoanjoy 58625
Reviewed Jan. 3, 2013

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

bhenry0182 148509
Reviewed Dec. 7, 2012

"Whole family loved it!"

Femminapsicotic 64691
Reviewed Jun. 25, 2012

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

jusca 80614
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."

momio 146253
Reviewed Oct. 17, 2011

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

mother of 3 58622
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."

rlpulsipher 67479
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."

mother of 3 58621
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."

lvwizard 58620
Reviewed Dec. 13, 2009

"very bland"

consol10 64690
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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