Cheesy Chicken And Shells Recipes

Steps:

• Sprinkle both sides of each chicken breast with garlic powder.
• Heat oil in Dutch oven or large saucepot on medium-high heat. Add chicken; cook 1 to 2 min. on each side or until browned on both sides. Remove from pan; set aside. Add water to pan. Bring to boil. Stir in Shell Macaroni; top with chicken. Cover; simmer on medium-low heat 12 min. or until shells are tender.
• Stir in tomato and Cheese Sauce. Cook on medium-low heat 2 to 3 min. or until cheese sauce is melted and mixture is heated through, stirring occasionally.

Steps:

• Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
• Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350* for 30 minutes or until golden brown.

Steps:

• Preheat oven to 350.
• Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
• Make white sauce: Melt butter in saucepan and add flour.
• Cook a little, but don't let butter brown.
• Add milk and salt, pepper and 1/2 cup parmesan cheese.
• Cook and stir until thickened.
• Spread half of the marinara sauce in bottom of pan.
• Fill cooled shells with chicken mixture.
• Pour white sauce over shells and drizzle rest of marinara over top.
• Sprinkle remaining mozzarella over all.
• Cover and bake about 40 minutes.
• Uncover and bake another 15 minutes.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally.
• Add Shells, milk and water; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. Stir in broccoli and carrots; cook, covered, 5 min. Remove from heat.
• Stir in VELVEETA Sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Steps:

• Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

Steps:

• Prepare dinner mix according to package directions. Meanwhile, in a small skillet, saute onion in 2 tablespoons butter until tender. Stir the chicken, peas, mayonnaise and sauteed onion into dinner mix., Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.