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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Chicken-stuffed Shells
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Poultry - Chicken Casserole -  Chicken-stuffed Shells Post by :parkerje Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1962

Click below to download : Poultry - Chicken Casserole - Chicken-stuffed Shells (Format : PDF)

Poultry - Chicken Casserole - Chicken-stuffed Shells

1 tsp. olive oil
1 tsp. unsalted butter
2 cloves garlic -- chopped
1/2 red onion -- chopped
1 1/2 cups cooked chicken -- chopped
1 cup 1% low fat cottage cheese
12 oz. reduced fat mozzarella cheese -- shredded
1/2 tsp. salt
1 1/2 tsp. Penzey's Pasta Sprinkle -- or 1 1/2 tsp Mrs Dash Garlic & Herb
1/2 cup reduced fat mayonnaise
1 box jumbo shells
1 (26 oz.) jar pasta sauce
2 tbsp. Pasta Gusto Tomato & Olive -- optional
oregano
sprinkle Parmesan cheese -- freshly grated
sprinkle Romano cheese -- freshly grated
salt and pepper -- to taste


Put up a big pot of water. When boiling, add pasta and salt and cook according to package directions.

While the shells are cooking, heat a nonstick skillet. When hot, add oil and butter. When butter melts, add onion and garlic. Saute for a few minutes until the onion is translucent. Season with salt and pepper. Add cooked chicken and saute for a moment or two to warm. Pour onto paper towels and drain well.

Mix the cheeses, mayonnaise, salt, and Pasta Sprinkle or Mrs Dash in a medium sized bowl. When chicken mixture is drained place in bowl with cheese mixture. Mix well.

Mix together the sauce and the Pasta Gusto (if using). Mix well. Place a little of the sauce at the bottom of a 13x9" baking dish. Place shells in neat rows. Spoon the chicken mixture into each shell. Cover with the remaining sauce. Sprinkle with Parmesan cheese, Romano cheese, salt and pepper, and a bit of oregano.
Bake at 350°F for 15 minutes, covered with foil. When 15 minutes is up, remove foil and cook for another 10 minutes. Remove from oven and let sit for 5 minutes before eating.

Serve with a salad or some soup and some good bread, heated up.
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1 large hen 1 stick butter or margarine 3 medium onions, minced 2 bell peppers, minced 1 cup celery, chopped 1 clove garlic, crushed 2 cups canned tomatoes 1 16-ounce package thin spaghetti 1/4 pound mild cheese, grated. Boil hen in enough water to make 2 quarts of stock. Saute onions, peppers, celery, and garlic in butter. Add 1 quart stock and tomatoes and simmer together. Bone chicken and cut into rather large pieces. Mix with sauce and put in casserole. Add spaghetti, which has been cooked in chicken stock (drain before adding), mixing well with chicken and sauce. Bake
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