Do you find yourself alternating the same meals for family dinners, year in and year out?
I know, it gets boring and predictable!
If you’re looking to switch your traditional family dinner routine, this Pioneer woman casserole dish will be a hit in your home.
Out with the old and in with the new.
This chicken Alfredo stuffed shell is high-up-on-the-list from the Pioneer woman casserole dish recipes.
There’s a lot of deliciousness in this casserole, as you’ll see.
With four types of cheese in this meal, it’s a fabulous yet easy way to sneak in an exciting Italian tradition to your family dinners that everyone will give raving reviews.
Pasta dishes are the perfect foundation for a healthy, nutritious, and satisfying meal, making this dish worth it in more ways than one.
Let’s cut to the chase and make this luscious, creamy meal.
Eight reasons why you’re going to love this recipe
Here are some reasons why this Pioneer Woman Casserole dish will be a hit in your home.
This is because:
1. The recipe is versatile in various ways – Substitute with regular noodles or lasagna sheets if you can’t find the large shells – The secret is how you layer your ingredients.
2. The dish can be fun and a great bonding activity – Gather everyone and make it together over heart-to-heart conversations while building on unforgettable memories.
3. You can add some sneaky green spinach if you’d like – These stuffed shells are so good your kids won’t even notice the spinach.
4. You can easily double the recipe to feed a larger crowd – This is especially great for busy people.
5. The dish is easy to make even for those with zero cooking skills –The recipe is straightforward to follow for anyone.
6. You don’t need side dishes for this meal – This is because the meal is a one-pot-wonder that requires you to put everything on one baking sheet, throw it in your oven, and wait to serve.
7. You can make it ahead of time – You can prepare everything, bake one batch for dinner, then freeze the other one for another night.
8. You don’t need any fancy or special equipment to prepare this meal – You only need your bowls, baking pans, and enthusiasm.
● 20 whole jumbo pasta shells, cooked and drained
● Two whole boneless, skinless chicken breasts
● Salt and pepper to taste
● Olive oil, for grilling and frying
● ¾ c. ricotta cheese
● ¾ c. cottage cheese
● ¾ c. grated mozzarella cheese, plus more for the top
● Two c. grated parmesan cheese, plus more for the top
● Two whole eggs
● ¼ c. minced fresh parsley
● Two tablespoons of minced fresh basil
● Four tablespoons butter
● Two tablespoons flour
● Two c. whole milk
● One c. heavy cream, plus more as needed
● Three cloves of garlic, minced
1. Preheat the oven to 375 degrees.
Season the chicken breasts on both sides with salt and pepper.
Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it’s done.
Remove and shred with two forks and allow cooling.
2. In a medium bowl, combine ricotta, cottage cheese, mozzarella, one cup of the parmesan, eggs, two tablespoons of fresh parsley, salt, pepper, and chicken.
Stir to combine, splashing in 2 tablespoons of heavy cream if needed.
3. In a large skillet over medium heat, melt butter and sprinkle over the flour.
Whisk and cook until the roux turns golden brown.
Pour in the milk and cream, whisking constantly, and cook for a few minutes until thickened.
Add garlic, the additional one cup parmesan, salt, pepper, one tablespoon minced parsley, and minced basil.
Stir until combined.
Taste and adjust seasonings as needed, then set aside.
4. Add one cup of sauce to the bottom of a 9 by 13-inch baking dish.
Using a spoon, fill each of the jumbo shells generously with your chicken/ricotta mixture.
In a pan, lay them face down and pour your sauce all over the top.
Sprinkle on extra mozzarella and parmesan, bake for 25 minutes, or until bubbly and golden.
Serve with salad, and enjoy!
Here are a few additional tips to consider.
● Cook a few extra shells just in case, as some might break during boiling
● Try to cover every part of your shells with the sauce to avoid crispy and overcooked edges
● Either use shredded chicken or some leftover rotisserie chicken
● Use pre-made Alfredo sauce to cut down on the cooking time
● Pour any remaining sauce over the top to add another delicious and creamy flavor coat to your dish.
The Alfredo sauce is that good
● Don’t ignore the stuffed shells facing down instruction for an authentic Italian tradition and perfectly balanced outcome.
This helps keep the inside cheese a little less saucy
If storing for longer, you can prepare a double batch, bake one for dinner, then hold the other one to be cooked later in your freezer for up to three months.
Cover tightly with a plastic wrap and then foil; put them in the freezer to freeze completely.
Once frozen, transfer the stuffed shells to large freezer-safe bags.
Remove any air and put them back in the freezer.
If you plan to eat them sooner, you can store any leftovers in an airtight container in your fridge.
These can go for up to three days while still fresh and tasty.
|Servings per Recipe: 8 Serving Size: 1 serving|
|Amount per Serving|
|Total Fat||23.5 g|
|Saturated Fat||12.0 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||4.1 g|
|Total Carbohydrate||18.8 g|
|Dietary Fiber||0.8 g|
Percent Daily Values are based on a 2,000-calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Here are some facts about the health benefits of eating Chicken Alfredo stuffed shells.
1. Chicken meat has high protein levels, which are significant bodybuilders and muscle generators.
2. Chicken meat is beneficial in weight loss and management.
Studies show that people who consume high-protein foods quickly manage their weight without strain.
3. Ricotta cheese is an excellent source of calcium and provides a variety of other essential nutrients, including; Vitamin A, Riboflavin, Niacin, Vitamin B-12, Vitamin K, Iodine, Phosphorus, Selenium, and Zinc.
4. Ricotta cheese supplies DHA and EPA Omega-3.
These are linked to promising results in prevention, weight management, and cognitive function in people with mild Alzheimer’s disease.
5. Cottage cheese is rich in calcium which plays a significant role in tooth and bone health while preventing osteoporosis.
6. Cottage cheese helps regulate your blood pressure and plays a significant role in preventing certain cancers, including prostate cancer.
7. Olive oil is loaded with powerful antioxidants which are biologically active and may help reduce your risk of chronic illnesses.
The antioxidants also help fight inflammation while protecting your blood from oxidation.
8. According to extensive studies, Olive oil is the only monounsaturated fat associated with a reduced risk of heart disease and stroke.
9. Like every other pasta, Pasta shells are rich in carbohydrates that provide glucose, which acts as fuel for your brain and muscles.
10. Pasta (specifically enriched) is fortified with folic acid, essential for women of child-bearing age.
This Pioneer woman casserole dish is an actual labor of love that will have your dinner table looking like clean plates, happy tummies, and the birth of a new family tradition.
What’s not to love?
Pair it with a Caesar salad if you need to and fresh garlic bread for a triple dose of an exciting palate experience.
Pioneer Woman Casserole Dishː A Hit Even For the Picky Eaters
- 1 oven
- 20 whole jumbo pasta shells
- 2 whole boneless chicken breasts
- Olive oil
- ¾ c. ricotta cheese
- ¾ c. cottage cheese
- ¾ c. grated mozzarella cheese
- 2 c. grated parmesan cheese
- 2 whole eggs
- ¼ c. minced fresh parsley
- 2 tablespoons minced fresh basil
- 4 tablespoons butter
- 2 tablespoons flour
- 2 c. whole milk
- 1 c. heavy cream
- 3 cloves garlic
- Preheat the oven to 375 degrees.
- Season the chicken breasts on both sides with salt and pepper.
- Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it’s done.
- Remove and shred with two forks and allow cooling.
- In a medium bowl, combine ricotta, cottage cheese, mozzarella, one cup of the parmesan, eggs, two tablespoons of fresh parsley, salt, pepper, and chicken.
- Stir to combine, splashing in 2 tablespoons of heavy cream if needed.
- Set aside.
- In a large skillet over medium heat, melt butter and sprinkle over the flour.
- Whisk and cook until the roux turns golden brown.
- Pour in the milk and cream, whisking constantly, and cook for a few minutes until thickened.
- Add garlic, the additional one cup parmesan, salt, pepper, one tablespoon minced parsley, and minced basil.
- Stir until combined.
- Taste and adjust seasonings as needed, then set aside.
- Add one cup of sauce to the bottom of a 9 by 13-inch baking dish.
- Using a spoon, fill each of the jumbo shells generously with your chicken/ricotta mixture.
- In a pan, lay them face down and pour your sauce all over the top.
- Sprinkle on extra mozzarella and parmesan, bake for 25 minutes, or until bubbly and golden.
- Serve with salad, and enjoy!