Try this Chicken Alfredo Stuffed Shells recipe, or contribute your own.
Suggest a better description1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, brown chicken in 1 Tbsp oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups parmesan, mozzarella and seasonings.
3. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbsp of cheese mixture. Place in a greased 9x13 baking dish. Top with chicken and mushrooms.
4. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups parmesan cheese; cook and stir until thickened.
5. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 for 30 minutes. uncover; bake 10 to 15 minutes longer or until bubbly.
6. if desired, cover and freeze unbaked shells for up to 1 month. To use frozen shells, thaw in the fridge. Let stand at room temperature for 30 minutes. Bake as directed.
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Serving Size: 1 Serving (1733g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3951 | ||
Calories from Fat: 2694 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 299.4g | 399 % | |
Saturated Fat 182.8g | 914 % | |
Monounsaturated Fat 83g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 1502.7mg | 462 % | |
Sodium 5305.1mg | 183 % | |
Potassium 2469mg | 65 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 23.4g | ||
Protein 287.1g | 410 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3951
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