One day when I got home from work I realized I didn’t really have anything out for dinner, but I had a lot of pantry supplies.  I took out a box of large shells, various ends of different cheeses, whatever CSA veggies I had in the crisper and some frozen grilled chicken we received as leftovers from a BBQ.

This resulted in a super yummy dish.

Of course, while going through the crisper I had to throw out a lot of wilted and mildly rotten veggies.  My CSA got away from me again, and I couldn’t keep up.  Over the summer, I did get some broccoli and various greens blanched and put in the freezer, along with some roasted tomato sauce, chopped onions and peppers and some corn.

I am on the fence about joining the CSA next year.  We are so busy in the summers now, that I have a hard time cooking during the week.  Sad, but true.  We have come to that time where are kids are busier than we are.

Okay, so recipe…

First off, get the water boiling for the shells.   At the same time, cut up the peppers and onions and sauté for about 8 minutes or so until mostly cooked through.  Add in your cooked chicken (a rotisseries chicken would work well here) and kale and get them all nice and warmed up.  By this time you should have the water boiling, so throw in 2/3 of the box.  I had thrown in the whole box and ended up not using it all.  Once the shells are al dente, drain and blast with some cold water so you can cool them off and handle them.

Add 1/2 the cheese in with the chicken mixture and stir to get nicely melted.

In the hot pot from boiling, add in the butter and flour.  Stir around to get it cooked a bit (about 2 minutes), then whisk in the broth and cream.  When warmed up, add in 1/3 cup parmesan cheese and melt it through.  Stir often until mostly melted (mine didn’t get all melted before I used it, so no worries if it is taking too long).

In the bottom of a 8×10 baking dish, spray with some oil to keep the shells from sticking.  Fill the shells with the chicken mixture, and place in a single layer in the dish.  Put the rest of the cheese on the top and pour the cream mixture over it.  It is going to look a little soupy, but trust me…by the time it is done baking it will absorb into the shells and taste delicious.  There was very little sauce at the end.

Cook at 375 for 30 minutes or so.  Let it rest a good 5 minutes before digging in.

My kids even liked this…and it has KALE.  A winner for sure!

I will get a picture next time I make it.  We were hungry, so we dug in right away.

Chicken and kale stuffed shells
Recipe Type: Dinner
Cuisine: American
Author: Stacy CK
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Pasta shells stuffed with a mixture of veggies, chicken and cheese
Ingredients
  • 2-3 chicken breasts, cooked (sub in a rotisserie chicken here)
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 1 onion, minced
  • 1 mild banana pepper, minced
  • 1 bunch kale, chopped
  • 1 TBSP olive oil
  • Salt and pepper to taste
  • 1/2 cup shredded swiss cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • Sauce:
  • 2 TBSP butter
  • 4 TBSP flour
  • 2/3 cup chicken broth
  • 2/3 cup cream
  • 1/4 cup parmesan cheese
Instructions
  1. Turn oven onto 375 degrees
  2. Put a large pot of water on the stove, and get it boiling for the shells.
  3. At the same time, cut up the peppers and onions and sauté for about 8 minutes or so until mostly done.
  4. Add in your cooked chicken (a rotisseries chicken would work well here) and kale and get them all nice and warmed up.
  5. By this time you should have the water boiling, so throw in 2/3 of the box.
  6. Once the shells are al dente, drain and blast with some cold water so you can cool them off and handle them.
  7. Add 1/2 the cheese in with the chicken mixture and stir to get nicely melted.
  8. In the hot pot from boiling, turn it on low, add in the butter and flour. Stir around to get it cooked a bit (about 2 minutes), then whisk in the broth and cream.
  9. When warmed up, add in 1/3 cup parmesan cheese and melt it through. Stir often until mostly melted (mine didn’t get all melted before I used it, so no worries if it is taking too long).
  10. In the bottom of a 8×10 baking dish, spray with some oil to keep the shells from sticking.
  11. Fill the shells with the chicken mixture, and place in a single layer in the dish.
  12. Put the rest of the cheese on the top and pour the cream mixture over it.
  13. Cook at 375 for 30 minutes.
  14. Let it rest a good 5 minutes before digging in.