CHICKEN-STUFFED SHELLS WITH SHERRY SAUCE
Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
- In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
- Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
- Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
- Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 55.5 g, Cholesterol 66.7 mg, Fat 22.8 g, Fiber 2.7 g, Protein 26.4 g, SaturatedFat 9.4 g, Sodium 662.3 mg, Sugar 4.8 g
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bhaaa 426
bhaaa-42667@gmail.comOverall, this was a great recipe. The chicken stuffed shells were delicious and the sherry sauce was perfect. I'll definitely be making this again.
JUVAER GAMING
g-juvaer@yahoo.comI added some chopped sun-dried tomatoes to the filling for an extra burst of flavor. It was a great addition and really took the dish to the next level.
Stan Papa
s-p@yahoo.comI'm not a fan of sherry, so I used white wine in the sauce. It turned out great! The shells were still delicious and the wine added a nice acidity.
Mustak ahmed Jusef
a@gmail.comI made this recipe for a potluck and it was a huge hit! Everyone loved the creamy sherry sauce and the flavorful chicken filling.
Andrei Marc
marc_a@hotmail.comI used a jarred Alfredo sauce instead of making my own. It saved time and the shells still turned out delicious.
numeri ame
a@hotmail.comThis recipe is a keeper! The chicken stuffed shells were a hit with my family and friends. I'll definitely be making this again.
Theresia GHANEM
t_g@yahoo.comThe recipe was easy to follow, but the shells took a bit longer to cook than the recipe stated. I had to add some extra water to the sauce to prevent it from burning.
Eshan madesa de silva
e-s@gmail.comI added some chopped spinach to the filling for an extra boost of nutrients. It was a great addition and didn't overpower the other flavors.
Brianna Martinez
m2@yahoo.comI'm not a fan of chicken, so I used ground beef in the filling. It turned out great! The shells were still delicious and the beef added a nice hearty flavor.
aysen Mohamed
m-a@hotmail.com5 stars! This recipe was easy to follow and the shells turned out perfectly. The sherry sauce was creamy and flavorful, and the chicken and cheese filling was perfectly seasoned.
Raja Tayyab
tayyab-raja@yahoo.comOverall, this was a great recipe. The chicken stuffed shells were delicious and the sherry sauce was perfect. I'll definitely be making this again.
Prince Don
d-prince@hotmail.comThe chicken stuffed shells were a bit too rich for my taste. I think I'll try a lighter sauce next time.
Natavia Williams
natavia-williams92@gmail.comI used a rotisserie chicken for the filling, which made this recipe even easier. It was a delicious and convenient meal.
MD Nishad
nishad-md@yahoo.comI'm not a huge fan of sherry, so I substituted white wine in the sauce. It turned out great!
Miqa cutooo
c-miqa@yahoo.comI made this recipe for a party and it was a huge hit! Everyone loved the creamy sherry sauce and the flavorful chicken filling.
BiPUL Gaming
bipul_g43@yahoo.comThe recipe was easy to follow and the shells turned out great! The sherry sauce was especially delicious.
Bedina Kofi
kofi84@yahoo.comThe chicken stuffed shells were a bit bland for my taste. I added some extra garlic and Italian seasoning to the filling, and it really helped to improve the flavor.
Kaegen Crisher
c-kaegen@aol.comI followed the recipe exactly and the shells came out perfectly. The sherry sauce was a bit too sweet for my taste, so I added a little bit of lemon juice to balance it out.
Jacob Nutt
nutt-jacob20@gmail.comThe chicken stuffed shells were delicious and easy to make. The sauce was rich and flavorful, and the filling was moist and tender.
Francesca Ozonweke
francesca.o16@gmail.comThis recipe was a hit with my family! The sherry sauce was creamy and flavorful, and the chicken and cheese filling was perfectly seasoned.