crazy alice's chicken stuffed shells
(1 rating)
My Dad's nickname for me when I was little was Crazy Alice. I'm not sure why. My sister's nickname was Motormouth Mable. She talked a lot...a LOT! My inspiration for this recipe is the popular Alice Springs Chicken from Outback restaurant. Every time I see that name I think of the nickname my Dad gave me. This is in NO WAY a low calorie or "diet" recipe but it is delicious and very filling! My family really enjoyed it and have deemed it a "keeper."
(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
25 Min
method
Bake
Ingredients For crazy alice's chicken stuffed shells
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12 ozjumbo pasta shells, cooked al dente according to pkg directions
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2-3 cshredded cooked chicken (i used rotisserie)
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8 ozneufchatel cheese, softened
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2 1/2 cshredded colby jack cheese, divided
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6 ozbacon, cooked and crumbled
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4 ozsliced fresh mushrooms
- HONEY MUSTARD SAUCE
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3/4 cmayonnaise
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1/4 choney
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2 Tbspdijon mustard
How To Make crazy alice's chicken stuffed shells
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1Preheat to 350 degrees F. Lightly spray a 13x9 glass baking dish with nonstick spray.
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2Combine neufchatel and 1 c. colby jack cheese. Stir in shredded chicken and half of the cooked crumbled bacon. Salt and pepper to taste; stir well.
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3Stuff the shells with about 2 T. of chicken mixture; place in prepared dish.
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4Combine ingredients for Honey Mustard Sauce and pour evenly over stuffed shells in dish. Top with remaining shredded cheese and bacon. Saute mushrooms (in bacon grease, if desired) and spread evenly across top of cheese.
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5Bake in preheated oven for about 25 minutes until cheese is melted and thoroughly heated through. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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