Creamy Chicken Stuffed Shells

A creamy, cheesy, chicken filling accentuates these Creamy Chicken Stuffed Shells. Make a double batch to freeze for another time. Such a great comfort food!

Creamy Chicken Stuffed Shells | Good Cheap Eats

Pasta is one of our family’s favorite comfort foods. I don’t make it as often as I once did. You know, that whole carb thing. But, I refuse to reject a food group completely; we’ll just enjoy it as a once-in-awhile treat.

And these Creamy Chicken Stuffed Shells are a nice treat to have! Don’t they look fancy?!

(Anytime you want to make good old fashioned comfort food look fancy, serve it in individual baking dishes. That notches up the fanciness really quickly.)

The filling is a luscious cream cheese, chicken, mozzarella concoction, specked with green onion and an herbed seasoning mix. I swear just that alone is worthy of licking the bowl clean. Bonus: you can even use leftover turkey in these succulent little gems.

These Chicken Stuffed Shells are super for freezing. The beauty of shells is that you can easily freeze them in smaller portions to accommodate for whatever size table you’re serving. I’ve even frozen them unsauced in a bag and pulled out just as many as I want. Super versatile and a lot easier to divvy up into portions than a lasagna.

Shells are actually a perfect vehicle for your favorite lasagna fillings without making a huge casserole. Keep that in mind for future reference. 😉

Creamy Chicken Stuffed Shells | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. For instance, when I see a great price on pasta, cheese, or chicken, I’ll buy lots of those items and plan my meals around them.
  • Use a whole chicken! Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock. You can easily make this dish with turkey when the whole birds go on sale at the holidays, too.

How I make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:

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Creamy Chicken Stuffed Shells | Good Cheap Eats

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  1. Ingredients list calls for 2 cups of mozzarella. I only see 1-1/2 cups used in the directions.

  2. Did you make your own or use like an Italian blend for the herb mix? This looks delicious!

  3. SOO GOOD!! I made this for dinner tonight and it was fantastic! It is definitely a keeper for our house (and it will be at the top of the menu as a great option for bringing a meal to someone). I also made a 2nd batch for the freezer, so I’m doubly thrilled about that. 🙂 When I was looking at the recipe earlier today, there were no comments on the herb seasoning yet. I wasn’t sure what to do there – so I just used an Italian Seasoning blend and it worked out well. Thank you (!!) for giving us yet again a terrific recipe! <3

  4. This sounds amazing! The only problem I have is pasta seems to raise my husband’s blood sugar.. I wonder how it would be mixed with rice? There’s only one way to find out–its on the menu for next week!!

    • Do corn tortillas have the same effect on him? I use a similar filling for enchiladas sometimes.

      • I honestly don’t think he’s eaten any tortillas since he was diagnosed last May. We’ve done taco salads and he eats crumbled tortilla chips in that without a problem.
        I already planned spaghetti and meatballs this week so I’ll eat it on top of l/o spaghetti and he can have it on rice.

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