Chicken Alfredo Stuffed Shells
Chicken Alfredo Stuffed Shells is an easy dinner recipe made with rotisserie chicken, 3 kinds of cheese & alfredo sauce. Simple & quick to make, it’s a favorite.
Servings 6 people
Ingredients
- 30 jumbo pasta shells
- 1 jar alfredo sauce 15 ounces
- 2 cups cooked & pulled rotisserie chicken
- 1-1/2 cups ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 1 egg
- 1 tsp salt divided
- 1/2 tsp pepper
- fresh parsley
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9×13 casserole dish by spraying with olive oil or cooking spray. Set aside.
- Cook shells to al dente (to package directions)
- Drain the cooked shells and set aside to come to room temperature.
- In a medium bowl, combine mozzarella & parmesan cheese. Remove half & set aside.
- With the remaining half of the cheese mixture, add ricotta, egg, chicken, half the salt & pepper. Stir until fully incorporated.
- Pour half the jar of the alfredo sauce into the bottom of the prepared casserole dish.
- Spoon the chicken mixture into each cooked shell, about 1 heaping tablespoon into each.
- Place the stuffed shells on top of the alfredo sauce in the casserole dish in a single layer.
- Pour the remaining alfredo sauce over the prepared shells.
- Top with remaining cheese, remaining salt and parsley (if adding)
- Bake in preheated oven for 15-20 minutes, or until cheese is melted and bubbling.
- Garnish with additional parsley before serving if desired.