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Print This Chicken and Shells Recipe

Chicken and Shells Recipe

Chicken and Shells made with Durum

Cheesy Chicken and Shells made with Durum semolina pasta: This is the best choice for wheat-based pasta.
If your pasta has a rich ivory color approaching yellow, you can bet it's been made with Durum semolina.

16 ounces uncooked Organic Durum Semolina Chiocciole (shell pasta)
2 tablespoons of olive oil
12 oz. condensed cream of mushroom soup, undiluted
8 oz. sliced mushrooms
3 cups cubed chicken
12 oz. chicken broth
1 whole garlic clove, minced
1 cup grated parmesan cheese
3/4 cup mozzarella cheese, shredded
3/4 cup Swiss cheese, shredded
2 tablespoons parsley
1 tablespoon smoked paprika

1/3 cup seasoned bread crumbs
2 tablespoons margarine, melted
2 tablespoons parmesan cheese, grated

Oven Temp: 350º
Recipe Cooking Time:
Pan Type: 2 1/2 quart casserole

Chicken and Shells Directions

Preheat Oven.

Cook the pasta according to the directions on the package.
In a skillet heat the olive oil, add the minced garlic, cubed chicken, parsley, paprika and mushrooms.
Cook until the meat is no longer pink inside.
Pour in the chicken broth and mushroom soup, cook and stir over medium heat until blended.
Reduce heat to low, add cheeses and stir until melted.
Drain pasta shells and add to chicken mixture.
Transfer to greased baking dish and cover.
Place in oven to bake for allotted time.
Uncover pasta and add toppings, bake additional 5 to 10 minutes longer until golden brown.
Serve chicken and shells along with our quick and easy Garlic Cheese Bread 

Recipe Serves: 8

Nutrition Facts; for Chicken and Shells Dinner
Serving Size 237 g
Calories 354
Calories from Fat 81
Total Fat 9.0g 14%
Saturated Fat 3.4g 17%
Cholesterol 31mg 10%
Sodium 660mg 27%
Potassium 395mg 11%
Total Carbohydrates 49.9g 17%
Dietary Fiber 6.0g 24%
Sugars 5.0g
Protein 18.9g
Vitamin A 13% Vitamin C 14% Calcium 15% Iron 16%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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