Best Havarti Cheesy Chicken Shells Bake Recipes

CHEESY CHICKEN 'N' SHELLS

Cheesy Chicken 'n' Shells image

When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. -Jodee Harding, Mount Vernon, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups uncooked medium shell pasta
2 tablespoons all-purpose flour
1/4 cup water
1-1/4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup diced process cheese (Velveeta)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon paprika
1-1/2 cups cubed cooked chicken
3 tablespoons dry bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 429 calories, Fat 16g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1304mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

BAKED HAVARTI CHICKEN RECIPE

Baked Havarti Chicken Recipe image

Provided by thegreatpablo

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt

Steps:

1. Preheat oven to 400 degrees F (200 degrees C). 2. Marinate chicken in Italian dressing and Greek seasoning, if using, for a minimum of 30 minutes. 3. Place chicken in a 9x13 baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until juices run clear. 4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms then reduce heat and simmer covered until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. 5. Remove chicken from the oven. Lay green chili slices on top of each breast then top each chili with a slice of cheese. Return to the oven until cheese has melted. 6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

~ HAVARTI CHEESY CHICKEN & SHELLS BAKE ~

~ Havarti Cheesy Chicken & Shells Bake ~ image

My newest creation - I had a large chicken breast to use up and Havarti cheese. I always have pasta of all sort so, this is what I made. My kids absolutely loved it and both went back for seconds. I hope you try it sometime! Enjoy!

Provided by Cassie * @1lovetocook1x

Categories Chicken

Number Of Ingredients 16

Ingredients

8 ounce(s) small shells, cooked a little under al dente - drain
1 tablespoon(s) olive oil
1 tablespoon(s) butter
1 large chicken breast, cubed
4 - 6 slice(s) havarti cheese - each cut in half for easier placement
dry - italian bread crumbs
1/4 cup(s) shredded parmesan cheese
SAUCE
2 cup(s) milk
1/2 - 3/4 teaspoon(s) dried sage
1/2 - 3/4 teaspoon(s) salt
4 tablespoon(s) each - butter & flour
a few - grinds, fresh black pepper
pinch - nutmeg
1/4 cup(s) shredded parmesan cheese
1/2 cup(s) ricotta cheese

Steps:

Prepare pasta and drain. Rinse with cold water. Salt & pepper chicken. In a small skillet, over medium heat, melt butter into olive oil and brown chicken cubes. Set aside. Preheat oven to 350 degree F. Grease a 2 quart casserole dish.
In a saucepan, heat milk with sage. ( Just warm it. ) In a medium saucepan or skillet, melt butter over medium heat, whisk in the flour and cook for 1 1/2 minutes - stirring constantly.
Whisk in the milk slowly to the flour mixture stirring constantly. Cook until bubbly and begins to thicken. Stir in salt, pepper and nutmeg.
Stir in the sauce. Remove from heat and whisk in the ricotta cheese and Parmesan until smooth. Stir in the chicken and pasta.
Spread 1/3 of the pasta into prepared dish. Even lay 2 - 3 slices of Havarti cheese over pasta. Layer 2 more times ending with just the pasta on the 3rd layer.
Sprinkle with bread crumbs and evenly sprinkle with 1/4 cup Parmesan cheese.
Bake for 25 - 30 minutes or until browning and bubbling good. Serve immediately. Salt and pepper of desired and I garnished with a sprinkle of Parmesan cheese. Enjoy!