Creamy, comforting Chicken and Stuffing Stuffed Shells are perfect comfort food. Shredded rotisserie chicken and flavorful herb stuffing are tucked inside cooked pasta shells and smothered with a creamy Alfredo sauce!
If you need an easy yet comforting casserole for a weeknight dinner (and who doesn’t?), then you’ll love this amazing chicken and pasta recipe!
If you like stuffed shells like I do, and you loved my Buffalo Chicken Stuffed Shells, Philly Cheesesteak Stuffed Shells, and Chicken and Stuffing Casserole, then you’ll love these Chicken and Stuffing Stuffed Shells.
Table of Contents
Why You’ll Love This Recipe
- Comforting Flavor Fusion: Enjoy the comforting flavors of creamy Alfredo sauce, pasta, savory chicken, and herb-infused stuffing all in one dish.
- Easy to Make: With simple ingredients and straightforward steps, this delicious dinner is perfect for the whole family.
- Family-Friendly: This Chicken and stuffing stuffed shells recipe is a guaranteed family favorite and crowd-pleaser for family dinners or gatherings.
- Versatile: You can easily customize this great recipe with your favorite ingredients or leftovers, adapting it to your taste preferences.
- Freezer-Friendly: Prepare a batch and freeze for convenient meals on a busy day.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Jumbo Shells: These cooked pasta shells are the perfect vessel for holding the delicious stuffing mixture, providing a satisfying texture contrast to the creamy sauce. If jumbo shells are unavailable, you can use cannelloni tubes.
- Shredded Chicken: Leftover rotisserie chicken works well here, but you can also use cooked chicken breast or lean meat like cooked turkey instead. If your rotisserie chicken isn’t already shredded, simply remove the meat from the bones and shred it using two forks or your fingers. Make sure the chicken is fully cooked before shredding, though.
- Chicken-flavored stuffing Mix: This mix infuses the dish with classic stuffing flavors like sage, thyme, and onion, adding depth and richness. You can use homemade stuffing or a different flavor of stuffing mix.
- Cream of Chicken Soup: Provides creaminess and additional flavor to the sauce. For a lighter option, you can use cream of mushroom soup or make your own cream sauce from scratch.
- Alfredo Pasta Sauce: This sauce adds richness and a creamy base, complementing the flavors of the chicken and stuffing. Feel free to use marinara sauce or a different type of white sauce if you prefer.
- Cheddar Cheese: Melts beautifully on top of the stuffed shells, adding gooeyness and a delicious cheesy flavor. Mozzarella cheese, Gouda, Parmesan cheese, or Monterey Jack cheese can be alternatives.
- Heavy Cream: This helps to create a creamy sauce that coats the stuffed shells perfectly. For a lighter option, you can use half-and-half, low-fat milk, or skim milk, but the sauce may be slightly thinner.
- Greek Yogurt: Greek yogurt adds tang and creaminess to the stuffing mixture. Sour cream, ricotta cheese, or cottage cheese can be substituted.
How To Make Chicken and Stuffing Stuffed Shells
Step 1 Preheat: Preheat your oven to 350°F (175°C).
Step 2 Cook Shells: Cook the jumbo pasta shells according to package instructions until they are al dente. Drain and rinse with cold water to stop the pasta from cooking. Let cool.
Step 3 Prepare Filling: Prepare the chicken-flavored stuffing mixture according to the package directions. In a large bowl, combine the shredded chicken, cooked stuffing, and Greek yogurt. Stir until combined.
Step 4: Make The Creamy Sauce: In a separate bowl, mix together the cream of chicken soup, Alfredo sauce, and heavy cream until they are all well combined. Spoon a thin layer of the sauce mixture onto the bottom of your 9×13 casserole dish.
Step 5 Stuff the Shells: Stuff 2 tablespoons of chicken stuffing in each pasta shell and arrange about 16 large stuffed pasta shells in a single layer in the casserole dish.
Step 6 Layer in Casserole Dish: Pour the creamy sauce over the top of the stuffed pasta shells, and sprinkle cheddar cheese evenly over all the stuffed pasta shells.
Step 7 Serve and Enjoy: Bake in a preheated 350°F (175°C) oven for 30 minutes. Allow the dish to cool for a few minutes before serving. Sprinkled a little chopped parsley over the top. Serve the stuffed shells hot and enjoy!
Recipe Tips
- Cook Pasta Al Dente: Be sure not to overcook the jumbo shells because they will continue to cook in the oven. Cooking them al dente ensures they maintain their shape as well as texture.
- Cool Shells: To stop the shells from cooking, rinse them with cool water and let the shells cool before stuffing them.
- Properly Stuff Shells: Use a spoon to neatly fill the shells with the stuffing mixture, ensuring each shell is evenly filled.
- Layer Sauce and Cheese: Distribute the sauce evenly over the jumbo pasta shells and make sure to cover them with a generous layer of cheese for a deliciously cheesy finish.
- Allow Cooling Time: Let the dish cool for a few minutes after removing it from the oven to prevent burning your mouth.
- Double Batch for Freezing: Consider making a double batch and freezing half for later use. Simply assemble the dish in a freezer-safe container before baking, then thaw and bake as directed in this recipe when you’re ready to enjoy it.
Variations
- Swap out Canned Soups: If you don’t have cream of chicken soup, you can use cream of mushroom, cream of celery, or whatever you have on hand.
- Saucy Difference: If you don’t have Alfredo sauce, you could use a marinara sauce, or make your own Alfredo sauce. Try this one used in my Cajun Chicken Pasta Alfredo recipe.
- Turkey: Swap out the chicken for shredded turkey. It’s a great way to use up leftover turkey and tastes just as amazing!
- Customize Stuffing: Feel free to customize the stuffing mixture with your favorite fresh herbs and vegetables like spinach or broccoli.
- Cheesy Swap: Don’t like cheddar, try using mozzarella, Swiss, or Gouda cheese instead.
- Add More: Enhance the dish with additional ingredients such as diced onions, garlic, spinach, or sautéed mushrooms and mix them into the stuffing mixture before stuffing the shells.
- Mexican Twist: To add Mexican flair to this recipe, you can include ingredients like salsa, black beans, corn, and a Mexican cheese blend in the stuffing mixture, then top it with enchilada sauce and garnish with cilantro.
What To Serve with Chicken and Stuffing Stuffed Shells
For serving suggestions, I recommend pairing this delicious chicken and stuffing casserole with a green salad, vegetable, dinner rolls, or breadsticks. Below are some of my favorite recipes.
- Chopped Vegetable Salad
- Creole Green Beans
- Marinated Green Bean Salad
- Asiago Cheese Focaccia Bread
- Italian Breadsticks
- Old Fashioned Yeast Rolls
FAQs
For a gluten-free or vegan version of this dish, you can use gluten-free pasta shells, vegan cheese, or a dairy-free cream sauce.
Covering the dish with aluminum foil helps retain moisture and prevents the top from over-browning during baking.
Use non-stick cooking spray on the baking dish before arranging the sauce and stuffed shells to prevent sticking.
Storage & Reheating
Refrigeration: Any stuffed leftover shells can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: To freeze, wrap the cooled dish tightly with plastic wrap and foil or transfer the shells to an airtight freezer-safe container. It can be frozen for up to 2-3 months.
Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated. I sometimes add a splash of chicken broth or cold water to prevent it from drying out.
If you made this recipe and loved it, please leave a comment and 5-star rating, and share with friends!
Recipe
Chicken and Stuffing Stuffed Shells Recipe
Ingredients
- 16-20 jumbo shells
- 2 cups shredded rotisserie chicken
- 1 6 ounce box chicken-flavored Stove Top stuffing cooked
- 1 can cream of chicken soup
- 1 cup Alfredo pasta sauce
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups heavy cream
- 1 cup Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Spray your baking dish with cooking spray.
Cook The Pasta Shells
- Cook the jumbo shells according to package instructions until they are al dente. Then drain the pasta, and rinse with cool water to stop them from cooking. Let them cool until you are ready to use.
Prepare The Chicken Stuffing
- Prepare the chicken-flavored stuffing mixture according to the package directions.
Make The Filling For The Pasta Shells
- In a large bowl, combine the shredded chicken, cooked stuffing, and Greek yogurt.
Make The Creamy Sauce
- In a separate bowl, mix together the cream of chicken soup, Alfredo sauce, and heavy cream until they are all well combined.
- Spoon a thin layer of the sauce mixture onto the bottom of your 9×13 casserole dish.
Stuff The Shells
- Stuff each cooked shell with approximately 2 tablespoons of the chicken mixture, and arrange about 16 large pasta shells in a single layer in the casserole dish.
Cover Shells With Sauce and Cheese
- Pour the creamy sauce mixture evenly over the stuffed shells in the baking dish. Sprinkle the cheddar cheese over the top of the shells and sauce
Bake The Stuffed Shells
- Bake the stuffed pasta shells in the preheated 350-degree oven for 30 minutes or until the cheese is bubbly and lightly golden.
Cool and Serve
- Allow the dish to cool for a few minutes before serving. Serve the stuffed shells hot and enjoy!
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