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Baked Shells With Chicken and Mushrooms

Baked Shells With Chicken and Mushrooms
Makes:
8
Prep Time:
20
minutes
Total Time:
40
minutes
based on
30 reviews
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.

In this recipe:



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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    awesome

    vik from jungle

    its cool

  •  Star(s)

    Concord, NH

    Lisa from Palmdale CA

    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.

  •  Star(s)

    It was a hit!!!

    Tammy from Caldwell, ID

    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.

  •  Star(s)

    Comfort Food!

    Mikala from Fort Collins, CO

    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!

  •  Star(s)

    Great for a busy weeknight!

    Priya from

    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.

  •  Star(s)

    donna

    donna from

    this was a very simple meal to make. i used bowties and 2 15oz jars of alfredo sauce. i substituted fresh mushrooms for canned and used a bit more peas. i also used purdue grilled chicken short cuts( about 16 oz) so it was quick, easy and so so good. i would serve this to company. i

  •  Star(s)

    DELICIOUS

    Adrienne from Las Vegas, NV

    This casserole was a hit. A mild flavor that hits the spot. Everyone loved it, and I will make it again. A keeper!

  •  Star(s)

    great recipe for weeknight dinner

    Vilma from San Leandro, CA

    It was very tasty, easy to make recipe. Next time I will make one change - use more bread crumb and cheese mix, half of it mix into the dish, and another half top the dish. The top part got nice and crunchy, and i loved it, so mixing some bread crumbs and cheese into the dish itself will make it even more flavorful. Also, I thought the dish needed a bit more salt... Thank you for great recipe...

  •  Star(s)

    Outstanding

    Penny Z from Los Angeles

    We made this with leftover chicken kabobs from a Persian restaurant and it was wonderful!

  •  Star(s)

    This is a good one!

    Misty R from Trinity, FL

    I loved this one, I even substituted it with seafood. My company loved it also, definitely a keeper!

  •  Star(s)

    Delicious & Easy!!!!

    Jennifer from NH

    This meal was very easy to make. My boyfriend had seconds and loved it!!! I used bow tie noodles instead of shells. I also couldn't find the mushroom alfredo sauce in our grocery store so I substituted with a roasted garlic alfredo sauce. I'm so glad I did because it added more flavor to it.

  •  Star(s)

    LOVE IT !

    Terri from Mass

    The family loved it. It was easy to make and a great way to use leftover chicken from the night before. My husband actualy got up and got himself seconds. It has become a new family favorite. THANKS!

  •  Star(s)

    Delicious!

    Brooke Brown from Gilbert, Arizona

    This was an easy delicious meal. The portableo Alfredo was very good. I omitted the peas, becasue my Hubby won't eat them, but it was just as good. I also added garlic powder, pepper, and salt to the chicken and dish. I was excited to have it for lunch the next day. Great recipe. It's one of my new must make favorites.

  •  Star(s)

    Enjoyed it

    Ima from

    For a mom that doesn't like to spend hours in the kitchen making meals, this was perfect. We don't eat mushrooms so we used the regular alfredo, subtracted the mushrooms and seasoned the chicken well. When mixed together with the flavors all blended very well and my hubby was eager to take leftovers to work the next day.

  •  Star(s)

    Yummy

    Noreen Stevenson from Suitland, Maryland

    This is a very good dish, my famliy loved it. I also made and carry to church for a Friday movie night

  •  Star(s)

    Baked Excellente!

    Jeremy Sedam from Harrison, Ohio

    I enjoyed the change of pace this meal brought to our dinner table. It had an excellent flavor and it was easy to make!

  •  Star(s)

    Baked Shells With Chicken & Mushroons

    Edward Rock from Chesterfield, MO

    I found this dish to be tastless, very bland and I will never make it again.

  •  Star(s)

    Excellent and Easy!

    Aline from Tampa Florida

    Easy to make and delicious. I used fresh mushrooms and added some garlic powder.

  •  Star(s)

    Excellent

    honey from

    This is easy to make and very good. I made it with bowtie pasta and we loved it. I will make it again.

  •  Star(s)

    Wonderful!

    ranae green from st.louis,mo

    My family and I really liked this recipe. I didn't think my seven year old would like it, but she ate the whole bowl! I will be sure to make this again!

  •  Star(s)

    I love this

    Tabatha from TX

    I make this almost every week. My husband even takes the leftovers in his lunch!

  •  Star(s)

    Very tasty and easy to make!

    Julie from So. Utah

    I truly enjoyed this recipe along with my family. There's so many options for substitutions if needed. Broccoli for peas, bowtie pasta for shell pasta, French's Fried onions for breadcrumbs, ham for chicken. Gotta try it, it will be worth it!

  •  Star(s)

    Mmmmmm good.

    Cheri from North Ogden, Utah

    I have a very picky family and it is hard to find something that everyone will eat but this was one of the few dishes they liked in fact they loved it and my husband told me four times through the course of dinner how much he liked it, thank you!!!!

  •  Star(s)

    Brenda in Bozeman

    Brenda Sweeney from Bozeman, MT

    This is yummy! I used diced ham instead of chicken, green beans instead of peas and a little less pasta (but the same amount of sauce) than the recipe calls for just because I have a small family. I can see where you either have to use less pasta or more sauce because otherwise it would be dry. My husband was full of compliments! I will definitely make this again and again.

  •  Star(s)

    Really really yummy!

    brigette radcliff from Texas USA

    Very tasty! I made it without the peas and just added a tad bit more chicken. I only made half a recipe which was perfect for my small family of 4.. we're not really leftover type people.

  •  Star(s)

    Great Weekday Meal

    Michelle from IL

    My husband and I loved this recipe. We are not big on casseroles but, we really enjoyed this one. I added greenbeans as was suggested by another reviewer. I also cooked the chicken with basil flavored olive oil. I would also use only a light dusting of parmesan and bread crumbs, too much made this a little on the dry side. Overall, I found this to be a wonderful dish and will enjoy having this again sometime.

  •  Star(s)

    both ways

    Misty from

    I tried this recipie last night with french style green beans and garlic bread and it was the best my husband said that this was the best meal he has had in a while it defenitly hits the spot and we had it for lunch today cold makes a really good pasta salad it is really even better it tastes like it has more flavor I highly recommend this both ways.

  •  Star(s)

    it was goooooood

    tinuola nwaogu from Ilorin,Nigeria

    My husband loved it. It was the kind of meal he likes for dinner. I had to cook it twice that night. Thank you Meals.

  •  Star(s)

    Summer Salad Quality

    Lisa from 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.

  •  Star(s)

    Baked Shells with Chicken and Mushrooms

    Margie from Northampton

    I made this receipe for my husband and two year old daughter. They loved it! I used fresh mushrooms instead of canned. It was so easy and tasted delicious. Even better clean up was a breeze. Two thumbs up from the family. I highly recommend it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • 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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Baked Shells With Chicken and Mushrooms

Ingredients

  • 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

 

Directions

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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