Cheesy Chicken 'n' Shells Recipe

4 13 21
Cheesy Chicken 'n' Shells Recipe
Cheesy Chicken 'n' Shells Recipe photo by Taste of Home
Publisher Photo

Cheesy Chicken 'n' Shells Recipe

Read Reviews
4 13 21
Publisher Photo
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
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups uncooked medium pasta shells
  • 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 i 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.
Originally published as Cheesy Chicken 'n' Shells in Reminisce September/October 2004, p50

Nutritional Facts

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

  • 1-1/2 cups uncooked medium pasta shells
  • 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
  1. Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
  2. 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.
  3. Drain pasta; place in a bowl. Stir i 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.
Originally published as Cheesy Chicken 'n' Shells in Reminisce September/October 2004, p50

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Reviews forCheesy Chicken 'n' Shells

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cbenne12 User ID: 7424916 259007
Reviewed Jan. 1, 2017

"Absolutely amazing! Easily one of my family's favorite meals."

MY REVIEW
PenelopeWin User ID: 5924001 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 :("

MY REVIEW
bplowman User ID: 6015366 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."

MY REVIEW
samoanjoy User ID: 2463701 58625
Reviewed Jan. 3, 2013

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

MY REVIEW
bhenry0182 User ID: 7007444 148509
Reviewed Dec. 7, 2012

"Whole family loved it!"

MY REVIEW
Femminapsicotic User ID: 5189269 64691
Reviewed Jun. 25, 2012

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

MY REVIEW
jusca User ID: 6315510 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."

MY REVIEW
momio User ID: 2526647 146253
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 User ID: 1726536 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."

MY REVIEW
rlpulsipher User ID: 4303678 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."

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