CHICKEN AND MUSHROOM BAKED SHELLS
Pasta shells, shredded rotisserie chicken and sauteed cremini mushrooms come together in a homemade tomato sauce. Plenty of gooey cheese--fresh ricotta, mozzarella, Parmesan and fontina--folds into and tops the dish.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
- Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
- Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
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Godswill Daniel
[email protected]This was the first time I've ever made baked chicken and mushroom shells, and they turned out great! I will definitely be making them again.
Hannah Annor
[email protected]I would definitely recommend this recipe to others. It's a great dish for a weeknight meal or a potluck.
Amira ahmed
[email protected]This dish was a great way to use up leftover chicken. It was quick and easy to make, and it tasted great!
Lisa Whatley
[email protected]I'm not a fan of mushrooms, but I still enjoyed this dish. The chicken and cheese were very flavorful.
Mazed Miazi
[email protected]I loved the crispy cheese on top of the shells. It was the perfect finishing touch.
ZAZI ZONDO
[email protected]This dish was a lot of work, but it was worth it! The shells were perfectly cooked and the filling was delicious.
Charlie Kidd
[email protected]I thought the dish was a little bland. I added some extra salt and pepper and it was much better.
Robin Ahamed
[email protected]The shells were a little overcooked, but the filling was still tasty.
Jawas Khan
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Loretta Haan
[email protected]I'm not usually a fan of chicken and mushroom dishes, but this one was surprisingly delicious! The flavors all worked really well together.
Methembe Mvundla
[email protected]This is my new favorite comfort food! The shells are so soft and the filling is so creamy and cheesy. I can't get enough of it!
Bukola Olasinde
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the creamy, cheesy filling and the crispy shell.
Zack Tenk
[email protected]This baked chicken and mushroom shells recipe was a hit with my family! The shells were cooked perfectly, and the filling was creamy and flavorful. I loved the combination of chicken, mushrooms, and cheese.