Stuffed chicken bowls – simply homemade

by admin

This Chicken Stuffed Mussels are filled with creamy chicken and spinach, then topped with sticky mozzarella. This delicious pasta dish will be a family favorite.

If you love creamy pasta dishes, you should try these Stuffed Manicotti and Chicken Cannelloni.

Table of contents

recipe details

This Chicken Stuffed Mussels recipe is the ultimate comfort food. Made with 3 types of cheese, it’s filling and flavorful and not difficult at all.

  • TASTE GOOD: This dish is packed with cheesy goodness with some delicious spinach for contrast. This rich meal is perfect for family dinners.
  • TEXTURE: From the al dente clams to the creamy filling, these chicken-stuffed clams have it all. You won’t be able to get enough of the gooey, cheesy texture.
  • TIME: This recipe takes just under an hour.
  • EASE: These stuffed clams aren’t nearly as hard as you might think. Just follow my step-by-step instructions and this dish will turn out nice and easy.

what you will need

Ingredients for Stuffed Chicken Shells: Whipped cream, butter, garlic cloves, salt, pepper, cooked chicken, mozzarella, spinach, ricotta, parmesan, and shells.

Notes on ingredients

  • jumbo bowl Make sure they’re jumbo so they’re big enough for the delicious filling you’re making.
  • Chicken- You can cook and dice chicken breasts or break down a roast chicken for the chicken pieces you need.
  • parmesan cheese This adds some salty, nutty, and cheesy flavor to the sauce and filling.
  • Spinach- For an earthy flavor that contrasts beautifully with the rich, cheesy filling. You should use frozen spinach that has been thawed and drained.

Add-Ins and Substitutions

  • Substitute other meat – You can also make this recipe with shredded pork, shredded turkey, ground beef, or ground sausage. Bacon can also be added.
  • Substitute gluten-free mussels- For a gluten-free pasta dish everyone can enjoy, substitute gluten-free jumbo bowls.
  • Use other vegetable Make these chicken stuffed mussels with kale, chopped broccoli, or asparagus in the filling.
  • add breadcrumbs- Sprinkle the mozzarella cheese over the dish with either Italian breadcrumbs or panko for a crunchy topping that goes great with all that melted cheese.

How to make chicken stuffed mussels

  • Make the sauce. In a large saucepan melt the butter over medium heat. Then stir in the chopped garlic cloves for about a minute. Then add the cream and bring to the boil. Remove the pan from the heat and stir in the grated parmesan cheese, pepper and salt. Put aside.
Steps to Make Stuffed Chicken Shells: Prepare sauce by combining garlic and butter and simmer with cream before adding parmesan cheese, salt and pepper.
  • Cook the mussels. Now cook the jumbo noodles in a pot of boiling salted water according to the package insert. Drain, add some olive oil and set aside.
Steps to Make Stuffed Chicken Shells: Cook the jumbo shells in a large saucepan of boiling salted water until dented, then drain.
  • Make the filling. In a large bowl, combine the chicken, spinach, ricotta, parmesan, mozzarella, salt, and pepper.
  • Stuff the mussels. Now fill each pasta shell with the filling. Prepare your 9×13 inch deep casserole dish by brushing the bottom with 1 cup white sauce. Then place the stuffed mussels on top (open side up).

Pro tip: I like to use a medium cookie scoop to fill my shells. It’s the perfect size and reduces clutter.

Steps to Make Stuffed Chicken Shells: Prepare the filling by mixing the mozzarella, ricotta, spinach, chicken, and parmesan cheese in a bowl before filling each shell with a cookie spoon and brushing white sauce on the bottom of the casserole dish.
  • Bake. Pour the remaining sauce evenly over the mussels and sprinkle more mozzarella cheese on top. Preheat oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then grill for 2-3 minutes so the cheese turns golden brown.
Steps to Make Stuffed Chicken Shells: In a casserole dish, cover the stuffed shells with white sauce and mozzarella cheese, then bake until bubbled and browned.

recipe tips

  • Add olive oil to the bowls- Doing this after cooking will ensure they don’t stick together and break later when you’re ready to stuff them.
  • Drain your spinach- After you’ve thawed your spinach, be sure to drain it thoroughly so the water doesn’t dilute your filling and soggy the skins.
  • Cook the mussels with the open side up This will ensure the filling doesn’t fall out when you scoop and serve this delicious dish.
  • Finally, fry your chicken-stuffed mussels. In the final minutes of cooking, make sure your oven is set to broil to get that perfect golden brown on your cheesy topping.

frequently asked Questions

Why Do Stuffed Mussels Become Watery?

Your clams can become mushy if overcooked, causing them to become mushy. To make stuffed chicken skins that won’t crack or become soggy, only cook them until they’re al dente, as they’ll continue to cook after they’re stuffed and baked.

Do you freeze stuffed mussels before or after cooking?

It is best to freeze your stuffed mussels before cooking. Otherwise, they’ll get mushy and mushy when baked a second time from the freezer. They keep better if you freeze them filled and uncooked.

Casserole dish of stuffed chicken skins, topped with mozzarella cheese and chopped parsley.

serving suggestions

These chicken stuffed mussels are so versatile and go well with so many other dishes. Serve them with salads, soups, proteins and vegetables.

  • proteins: Serve them with pesto salmon, braised beef ribs (VIDEO), air fryer pork chops (VIDEO), or chicken one pan and potatoes.
  • salad: Start the meal with a spinach salad, cucumber tomato and feta salad, antipasti salad or caprese salad.
  • Pages: Pair these chicken-filled bowls with bacon-wrapped asparagus, air fryer Brussels sprouts, air fryer baked potatoes, or air fryer crispy broccoli.
  • soups: Enjoy this dish with a bowl of broccoli cheddar soup, cream of mushroom soup, baked potato soup, or simple French onion soup.

Make this recipe ahead of time

Get ahead: You can make these chicken stuffed mussels by adding the filling and placing them in the casserole dish. Simply cover with foil and plastic wrap and store in the fridge until ready, no more than 2 days in advance.

storage: Store leftovers of this dish in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.

Freeze: Freeze these mussels uncooked for best results. Place covered in a baking dish in the freezer for up to 3 months. Let them thaw in the fridge before baking them in the oven.

More delicious pasta dishes!

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Full Recipe Guide

Picture

Chicken Stuffed Mussels

This Chicken Stuffed Mussels are filled with creamy chicken and spinach, then topped with sticky mozzarella. This delicious pasta dish will be a family favorite.

Press Pen rate

Course: main course

Kitchen: American

Preparation time: 25 protocol

Cooking time: 32 protocol

Total time: 57 protocol

Servings: 8th

Calories: 438kcal

instructions

  • First make the sauce – in a large saucepan, melt 2 Tbsp unsalted butter over medium-high heat. Then stir in 2 chopped garlic cloves for about 1 minute. Then pour in 3 cups of heavy cream and let it simmer. Remove sauce from heat and stir in 1 1/2 cups grated parmesan along with 1/4 tsp black pepper and 1 tsp salt. Then set aside for later.
  • Now, cook 12 ounce jumbo pasta shells in a saucepan of salted boiling water according to the package insert. Drain and toss in a little olive oil to prevent sticking and set aside.
  • In a large bowl, combine 2 cups shredded rotisserie chicken, 10 ounces frozen baby spinach (thawed and chopped), 15 ounces ricotta cheese, 1/2 cup grated parmesan, 1 cup shredded mozzarella, 3/4 tsp salt, and 1/4 tsp black cheese Pepper.

  • Now use a medium cookie scoop to fill each pasta shell with the cheesy spinach filling.
  • Coat the bottom of a deep 9×13-inch baking dish with 1 cup white sauce. Then place the stuffed mussels on top (open side up).
  • Pour the remaining sauce evenly over the mussels and sprinkle over 2 cups of grated mozzarella cheese. Preheat oven to 350 degrees Fahrenheit and bake for about 30 minutes. Then grill for 2-3 minutes so the cheese turns golden brown.

Remarks

  • Add olive oil to the bowls Doing this after cooking will ensure they don’t stick together and break later when you’re ready to stuff them.
  • Drain your spinach- After you’ve thawed your spinach, be sure to drain it thoroughly so the water doesn’t dilute your filling and soggy the skins.
  • Cook the mussels with the open side up This will ensure the filling doesn’t fall out when you scoop and serve this delicious dish.
  • Finally, fry your chicken-stuffed mussels. In the final minutes of cooking, make sure your oven is set to broil to get that perfect golden brown on your cheesy topping.

Nourishment

Calories: 438kcal | Carbohydrates: 37G | Protein: 24G | Fat: 22G | Saturated Fatty Acids: 13G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 6G | Trans fats: 0.1G | Cholesterol: 73mg | Sodium: 965mg | Potassium: 398mg | Fiber: 2G | Sugar: 2G | Vitamin A: 3987ie | Vitamin C: 10mg | Calcium: 429mg | Iron: 2mg

dina



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