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Chicken Jumbo Shells
Chicken Jumbo Shells

Chicken Jumbo Shells

20 Min(s)
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1 serving
Original recipe yields 1 serving
12 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
2 medium tomatoes (about 1 1/2 cups), seeded and chopped
1 medium stalk celery (about 1/2 cup), thinly sliced
1 medium carrot (about 1/2 cup), finely chopped
1 clove garlic, finely chopped
1 cup diced cooked chicken
1 tablespoon dry white wine or chicken broth
1 container (15 ounce) ricotta cheese
1 cup seasoned croutons
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
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Let's Make It
1
Cook pasta shells as directed on package; drain. Preheat oven to 400°F. Grease
2
square pan, 8 x 8 x 2 inches.
3
Heat oil in 10-inch skillet over medium-high heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes, stirring frequently, until celery and carrot are crisp-tender. Stir in chicken and wine. Cook 5 minutes until wine is evaporated. Stir remaining ingredients into chicken mixture.
4
Fill cooked shells with chicken mixture. Place filled sides up in pan. Bake uncovered about 10 minutes or until filling is golden brown.
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