Baked Shells With Chicken and Mushrooms

Baked Shells With Chicken and Mushrooms

In this recipe:

based on 30 reviews
This Looks YUMMY!
20 min.
40 min.
8 Servings

You'll love the simplicity and flavor of this Baked Shells With Chicken and Mushrooms recipe. Ready in less than 1 hour. Try using bow tie pasta for a more elegant look.


  • 2 containers (10 ounces each) BUITONI Refrigerated Alfredo Sauce (10 oz.)
  • 1 pound dry medium shell pasta, prepared according to package directions, kept warm
  • 2 cups cooked diced chicken
  • 1 cup frozen peas, thawed
  • 2 cans (4 ounces each) sliced mushrooms, drained
  • 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/4 cup dry bread crumbs
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PREHEAT oven to 350° F.

COMBINE pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture.

BAKE for 20 minutes.

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its cool

- vik from jungle

Concord, NH

This is a great recipe for a start, easy, quick, but a tad boring as a cooked meal. For what its worth, it makes a delicious summer type salad. I discovered this as I was attempting to season it. Excellent cold but sort of blah when cooked. I added red pepper flakes, salt, white pepper and finally added about 3 teaspoons of truffle oil. It was very good, but still needed something. Again as a cold summer type salad, just season to taste, leave out the topping and its great.

- Lisa from Palmdale CA

It was a hit!!!

My whole family enjoyed this meal. Next time I think I will throw in some green peppers for a little more flavor. To make it a quick meal, I used jarred sauce and precooked chicken. I also left out the peas since most of my family won't touch them. Otherwise a wonderful addition to my recipe book.

- Tammy from Caldwell, ID

Comfort Food!

We loved this - and the leftovers were great too. Used closer to 25 oz. of Alfredo, and twice as many breadcrumbs. Also put canned corn in instead of peas. Hot & satisfying!

- Mikala from Fort Collins, CO

Great for a busy weeknight!

Working and caring for an infant does not leave you with much time, so this recipe is perfect! It was filling and took no time at all.

- Priya from

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 526
  • Calories from Fat: 214
  • Total Fat: 23.8g (37% of DV)
  • Saturated Fat: 13.3g (67% of DV)
  • Cholesterol: 69mg (23% of DV)
  • Sodium: 568mg (23% of DV)
  • Carbohydrates: 53.7g (17% of DV)
  • Dietary Fiber: 3.6g (14% of DV)
  • Sugars: 4.2g
  • Protein: 23.9g
  • Vitamin A: 4% of DV
  • Vitamin C: 6% of DV
  • Calcium: 9% of DV
  • Iron: 27% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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