Another creation of mine. This can be gluten free, I made it gluten free for me, but the gluten free corn pasta was probably not the best choice.
You will need:
3 lbs of shredded chicken or 4-12.5oz cans
1- 18 oz can of Progresso Gluten free Creamy Mushroom Soup
4 oz Priano Rosso Pesto (made with sun dried tomato, Italian cheese and basil, found at Aldi)
1/4 cup heavy whipping cream
1 Tbsp garlic (I used Tastefully Simple Garlic Garlic blend.)
1/4 cup Parmesan cheese plus extra for top
2 jars or 48 oz of your favorite pasta sauce
12 oz Jumbo stuffed shells
If you are not using canned chicken, cook the chicken and shred it, removing all bones. Let cool to room temperature.
Preheat the oven to 350
Boil the shells for about 9-11 minutes, just before they start to close. (See time on box and shorten it by 2 minutes)
Spray large baking dish with non stick spray and cover the bottom with pasta sauce.
Mix chicken, soup, pesto, cream garlic and Parmesan cheese well (I used my mixer on low.)
Lay first row of shells into the pan.
Spoon chicken mixture (or use a large zip-lock back with one bottom corner clipped) into the shells
Top with more pasta sauce and repeat for a second row.
When finished sprinkle added Parmesan cheese on top. Bake covered for 40 minutes and uncovered for 10 minutes.
Let cool a few minutes and serve your hungry clan.
You will need:
3 lbs of shredded chicken or 4-12.5oz cans
1- 18 oz can of Progresso Gluten free Creamy Mushroom Soup
4 oz Priano Rosso Pesto (made with sun dried tomato, Italian cheese and basil, found at Aldi)
1/4 cup heavy whipping cream
1 Tbsp garlic (I used Tastefully Simple Garlic Garlic blend.)
1/4 cup Parmesan cheese plus extra for top
2 jars or 48 oz of your favorite pasta sauce
12 oz Jumbo stuffed shells
If you are not using canned chicken, cook the chicken and shred it, removing all bones. Let cool to room temperature.
Preheat the oven to 350
Boil the shells for about 9-11 minutes, just before they start to close. (See time on box and shorten it by 2 minutes)
Spray large baking dish with non stick spray and cover the bottom with pasta sauce.
Mix chicken, soup, pesto, cream garlic and Parmesan cheese well (I used my mixer on low.)
Lay first row of shells into the pan.
Spoon chicken mixture (or use a large zip-lock back with one bottom corner clipped) into the shells
Top with more pasta sauce and repeat for a second row.
When finished sprinkle added Parmesan cheese on top. Bake covered for 40 minutes and uncovered for 10 minutes.
Let cool a few minutes and serve your hungry clan.
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