3 Canned Chicken Simple and Delicious Recipes // Mandy in the Making

 

Chicken Alfredo Stuffed Shells

Ingredients

  • 12 oz jumbo shells

  • FOR THE FILLING:

  • 15 oz ricotta cheese

  • 1 egg

  • 1 tsp basil

  • 1 tsp oregano

  • 3/4 cup parmesan cheese (divided)

  • 2 cups shredded chicken (seasoned with a little salt and pepper)

  • FOR ASSEMBLY:

  • 2 cups Alfredo sauce

  • 1 cup shredded mozzarella cheese

  • Instructions

    • Preheat the oven to 350 degrees Fahrenheit..
    • Bring a pot of water to boil and cook your large shell noodles according to package directions. Drain out the water and set them aside.
    • In a large bowl mix together the ricotta cheese, egg, basil, oregano, and 1/2 cup Parmesan cheese.
    • Stir in the cooked chicken.
    • Spread about 3/4 cup of Alfredo sauce into the bottom of a 9x13 pan.
    • Put about 2 TBS of cheese filling into the middle of each shell and place into the Alfredo sauce in the pan.
    • Spread remaining Alfredo sauce over the top of the shells.
    • Top noodles with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
    • Cover pan with foil and bake for 20 minutes.
    • Remove foil and bake for an additional 10 minutes until cheese on top is melted and golden.

    • Nutrition

      Calories: 508kcalCarbohydrates: 36gProtein: 29gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 736mgPotassium: 261mgFiber: 1gSugar: 3gVitamin A: 453IUVitamin C: 1mgCalcium: 312mgIron: 2mg
    • https://lmld.org/chicken-alfredo-stuffed-shells/#wprm-recipe-container-96386
    • Like Mother Like Daughter

  • Ingredients

    • 2 cups diced cooked chicken

    • 2 cups cooked brown rice can substitute with cooked white rice or cooked quinoa

    • 1 15.25 ounce can corn, drained

    • 1 14.5 ounce can petite diced tomatoes, NOT drained

    • 1 4.5 ounce can diced mild green chiles, NOT drained

    • 1 cup taco sauce

    • 1 cup shredded Mexican blend cheese divided

    • Optional toppings: diced avocado guacamole, sour cream, halved grape tomatoes, chopped green onion, sliced olives

    • Nutrition

      Calories: 370kcalCarbohydrates: 38gProtein: 25gFat: 14gSaturated Fat: 7gCholesterol: 69mgSodium: 716mgPotassium: 679mgFiber: 5gSugar: 7gVitamin A: 750IUVitamin C: 14.3mgCalcium: 305mgIron: 1.9mg

      The Seasoned Mom

    • CRACKED OUT CHICKEN AND RICE BAKE

    • Ingredients:

      • 3 cups water
      • 3 cups instant white rice
      • 3 cups cooked chopped chicken
      • 1.5 (10.5-oz) can Cream of Chicken Soup
      • 1.5 (8-oz) container sour cream
      • 0.75 (1-oz) package dry Ranch Dressing Mix
      • 1.5 cup shredded cheddar cheese
      • 0.75 cup cooked chopped bacon
      • 0.75 cup chicken broth or water

      Instructions:

      • Preheat oven to 350ºF. Spray a 9×13-inch pan with cooking spray. Set aside.
      • In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
      • In a large bowl, combine chicken, chicken soup, sour cream, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.
      • Bake for 20-25 minutes, until cheese is melted and bubbly.

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