Best Ww Cheesy Chicken Shells 9 Points Recipes

ONE-SKILLET CHEESY CHICKEN AND BROCCOLI CASSEROLE

One-Skillet Cheesy Chicken and Broccoli Casserole image

This hearty, cheesy, whole-grain casserole is destined to become a family favorite. It combines tender chicken breasts with broccoli florets and brown rice, binding everything together with a creamy sauce. The cooking starts on the stovetop (and microwave), and a quick stint in the oven melts the cheese and slightly crisps the top. We call for cooked brown rice, which you can find either in the freezer section (thaw it first) or in shelf-stable pouches on the rice aisle.

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

12 oz Uncooked broccoli florets
2 tsp Canola oil
1 cup(s), chopped Uncooked onion(s)
1 pound(s) Uncooked boneless skinless chicken breast(s) cut into bite-sized pieces
1 tsp Kosher salt divided
0.75 tsp Black pepper divided
3.5 Tbsp All-purpose flour
1.5 cup(s) No-salt-added chicken stock
0.5 cup(s) 2% reduced fat milk
2.5 cup(s) Cooked long grain brown rice
1 cup(s), shredded Reduced-fat cheddar cheese or reduced-fat Colby Jack
0.333 cup(s) Plain fat free Greek yogurt

Steps:

Preheat the oven to 400°F. Place the broccoli in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on High for 3 minutes or until crisp-tender. Uncover and drain off the water.
Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. Add the onion to the pan; sauté 5 minutes. Increase the heat to medium-high and add the chicken, ¼ tsp salt, and ¼ tsp pepper; cook until the chicken is no longer pink, about 5 minutes.
In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining ¾ tsp salt and ½ tsp pepper to the skillet; bring to a boil, and cook until thickened, about 2 minutes. Remove the pan from the heat. Stir in the rice, ⅓ cup cheese, and yogurt. Carefully stir in the broccoli (pan will be very full).
Sprinkle the remaining ⅔ cup cheese over the rice mixture. Bake until the cheese melts and the casserole is bubbly around the edges, about 15 minutes.
Serving size: 1 ⅓ cups

Nutrition Facts : Calories 256 kcal

CHEESY CHICKEN SHELLS

Cheesy Chicken Shells image

Enjoy this rich, classic favourite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

12 shell(s) Uncooked jumbo shells 4 oz
1.5 cup(s) Canned tomato sauce
2 egg white(s) Egg white(s) lightly beaten
1.75 cup(s) Part-skim ricotta cheese
4 oz Roasted skinless boneless chicken breast diced
0.75 cup(s) Chopped frozen spinach thawed and drained of excess water
1 tsp(s) Garlic powder
1 tbsp(s) Ground oregano or other Italian seasoning
0.75 cup(s), shredded Part-skim mozzarella cheese shredded
1.5 tbsp(s) Grated Parmesan cheese

Steps:

Preheat oven to 350ºF.
Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.

Nutrition Facts : Calories 200 kcal

WW CHEESY CHICKEN SHELLS 9 POINTS

Ww Cheesy Chicken Shells 9 Points image

Got this recipe from my weight watchers news letter. The points value is 9. Cut the cooking time by buying pre-cooked chicken.

Provided by Naren-lee

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces uncooked jumbo pasta shells (12 shells)
1 1/2 cups canned tomato sauce
2 medium egg whites, lightly beaten
1 3/4 cups part-skim ricotta cheese
4 ounces skinless chicken breasts, cooked, diced
3/4 cup frozen chopped spinach, thawed and drained of excess water
1 teaspoon garlic powder
1 tablespoon ground oregano or 1 tablespoon other italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1 1/2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350ºF.
Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.

CHEESY CHICKEN STUFFED SHELLS

Cheesy Chicken Stuffed Shells image

I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.

Provided by pines506

Categories One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken breasts, cooked and finely chopped
18 jumbo pasta shells, cooked per package directions
1/4 cup butter
1/4 cup flour
3 cups milk or 3 cups cream
salt
pepper
1 cup grated parmesan cheese, divided
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
1 teaspoon dried parsley
3 cups mozzarella cheese, divided
1 cup prepared marinara sauce

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.

Nutrition Facts : Calories 659.5, Fat 45.3, SaturatedFat 25.7, Cholesterol 200.1, Sodium 1025.1, Carbohydrate 18.6, Fiber 0.3, Sugar 4.7, Protein 43.7

CHICKEN & SPINACH STUFFED SHELLS

Chicken & Spinach Stuffed Shells image

Make and share this Chicken & Spinach Stuffed Shells recipe from Food.com.

Provided by Smilyn

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

18 (16 ounce) pasta shells, large
1 (15 ounce) container whole milk ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese, grated
2 cups frozen chopped spinach, thawed and drained (very well)
1 cup rotisserie cooked chicken, chopped
1 (26 ounce) jar pasta sauce
2 cups Italian cheese blend, shredded

Steps:

Heat oven to 350°F.
Cook and drain pasta as directed on package. Rinse with cool water, drain.
Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
Bake uncovered until cheese is melted.

Nutrition Facts : Calories 5374.8, Fat 36.7, SaturatedFat 11.6, Cholesterol 92.6, Sodium 850.2, Carbohydrate 1040, Fiber 45.9, Sugar 35.9, Protein 199.3

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.