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Sunday, September 30, 2012

White Stuffed Shells

9-12 Jump shells, just barely undercooked
2 cups chicken, cut into small pieces
1-2 cup of mozz cheese
1/3 c parm cheese
1/4 cup of white wine (I had cheap moscato, so I used it)
garlic powder
onion powder
dried parsley flakes
1 can cream of chicken soup
1 cup of sour cream
2 tbsp butter

Heat butter in a skillet until hot.  Add chicken and sautee over medium heat until no longer pink. 
Add garlic and onion powder. Im not gonna lie, the odds of me dashing some cayenne here is pretty good.
Remove chicken and while skillet is still hot add the white wine and allow to reduce.
Add CofC soup and Sour Cream.  More than likely you are gonna want some more garlic and onion so while you have it out add some here and grab the parsley while you're at it. 
Put a little sauce on the bottom of a 9x9 square glass baking dish allow the rest to simmer for a second while you prepare the shells
Add about 1/2 to 2/3 cup of mozz and parm cheese to chicken and stir to combine.  Stuff chicken into shells and law in the baking dish. 
Top with sauce, making sure to cover the pasta well or it will be hard...I know this from experience! 
Top of as much mozz cheese as you like. I, personally, don't think the cheese in the star here, but whatever floats your boat. 

Serve w/ garlic bread and salad.  Right, like I made a salad.  But I did make bread. 

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