Chicken-Ricotta Stuffed Shells
“My husband and I don’t care for tomato-based sauces, so I came up with this variation on stuffed shells,” says Amy Hixon of Ringgold, Georgia. “It tastes like a chicken alfredo, and we really enjoy it.”
Ingredients
- 6 uncooked jumbo pasta shells
- 2/3 cup ricotta cheese
- 2 ounces cream cheese, softened
- 1/8 teaspoon chicken bouillon granules
- 2/3 cup shredded cooked chicken breast
- 2 tablespoons shredded Parmesan cheese
- SAUCE:
- 1/3 cup heavy whipping cream or half-and-half cream
- 1 tablespoon butter
- 5 tablespoons shredded Parmesan cheese, divided
- 1/2 teaspoon dried parsley flakes
Reviews
We absolutely loved these
I am the creater of this recipe. There's no "WOW" factor because my husband at the time, was extremely picky and wouldn't eat it. But if you add rotisserie style chicken to this, spinach is good to add, broccoli, kale, crumbled bacon, prosciutto, the possibilities are ENDLESS for a "wow factor".
Great recipe!
It's good, quick, and easy. The three major things I like in a recipe. But, it doesn't have the wow factor even just a little wow would be nice.
The only thing I would change about this recipe is to make more of it. We can't keep it in the house and I regularly make extra batches to freeze. I'm not creative, but I can follow a recipe and this is a good one!
They're okay, not great. Couldn't taste the chicken. Sauce & filling are fair.
one of the best recipes i've ever tasted. i plan to try it useing manicotti shells but leaving out the chicken & bouillon.
I was very pleased with the way this recipe came out, great alfredo type sauce for the shells. The filling would also be good with a traditional red sauce.
These shells were delicious. I doubled the recipe to fit my needs and I added a bit more chicken. This recipe is a keeper. Thanks for sharing.
I like to add spinach to the filling to sneak in a vegetable.