Shells That Shall Not Be Named

I am typically pretty busy and neglect the blog but just had to share the recipe that made my husband ask me to invent more new things.  Last night was a typical Monday, except I did not make a trip to the store over the weekend and was lacking ingredients.  I thawed out a couple of chicken breasts and figured it would be another bland dinner of something along the lines of chicken nuggets.  I asked for advice and had several people mention chicken tacos but even those would require a trip to the store for lousy tortillas.  I am hooked on the tortillas from Bountiful Baskets because they are as close to authentic as you can get in this town.  I am really spoiled and upset that I have allowed myself to run out of tortillas.  So as I searched the cabinet for ingredients, I came across a can of rotel and half a box of jumbo shells.  At that point I had an idea.  I wasn't sure it would work or even taste decent but if it was a total flop, I would just order pizza.  Well needless to say it didn't flop and instead I liked it, it was a hit with the husband, one kid loved the filling, and the other one saw the shells and said I don't like pasta but ate one jumbo stuffed shell anyway.  Throughout the evening I was informed that I would have to add that to the dinner rotation.  We don't really have a rotation but it was obvious this was a keeper.

The ingredients were very simple and it was an easy dish though a little time consuming as all stuffed shells are.

The first thing I did was salt and cook the chicken breasts.  I didn't get a photo because, well, it was just cooking chicken.  Once the chicken breasts were cooked, I tossed them into the stand mixer to shred the chicken and mix it together.  This could easily be made with leftover chicken or a rotisserie chicken to save time and make it easier.

mixer with chicken and seasonings

At this point, go ahead and start a pot of salted water and cook the shells according to the package direction.  While the shells are cooking go ahead and mix up the chicken for the filling and cook the bacon.  When the bacon is cooked remove from pan and set aside.  Save the pan and bacon fat for making the sauce.

Once the chicken was mostly shredded I added the seasonings garlic powder, onion powder, and cumin.

Once the chicken is well shredded and the seasonings mixed in, I added the can of rotel and some fresh cilantro.  The cilantro makes this dish.

After the shells have cooked, drain them and let them cool for a couple of minutes before stuffing.  While the shells cool enough to handle, butter a 13x9 pan, and preheat the oven to 375.  Then go ahead and fill those shells with the yummy chicken filling.

Once the shells are stuffed set them aside and make the rue with the bacon fat and if needed a little butter to get to 1/4 of a cup of fat and the flour and salt.  Once you have a nice golden rue, add the milk.  Now the base for the sauce should be nice and bubbly add the cheese and stir until it is melted.  Pour the cheesy sauce/gravy over the shells.  Cover the pan with foil and bake for 15 minutes.  Then uncover the pan, add the crumbled bacon on top, and put back in the oven for 10 more minutes until bubbly and golden.  Let it stand for 5 minutes before serving.

 

 

Finished shells

Unfortunately the family didn't wait to let me get a final picture but I was able to get one of a half empty pan.  I will add more and hopefully better pictures the next time I make this and maybe someone can help me come up with an appropriate name.


Ingredients

1lb cooked chicken, shredded
Jumbo shells, about 24
4 slices of bacon
2tsp garlic powder
1tsp onion powder
1/2tsp cumin
1 can of rotel
1/2 cup chopped fresh cilantro
salt to taste
1/4cup reserved bacon fat/butter
1/4cup flour
1/2tsp salt
2cups milk
2 cups shredded cheese, I used sharp cheddar

Directions

Preheat oven to 375
Start a pot of salted water and cook the shells according to the package direction
While the shells are cooking go ahead and mix up the chicken for the filling and cook the bacon. When the bacon is cooked remove from pan and set aside.  Save the pan and bacon fat for making the sauce.
Mix the shredded chicken, garlic powder, onion powder, and cumin
Once the chicken is well shredded and the seasonings mixed in, added the can of rotel and the fresh cilantro.
After the shells have cooked, drain them and let them cool for a couple of minutes before stuffing.  While the shells cool enough to handle, butter a 13x9 pan
 Stuff the shells with the chicken filling mixture and set pan aside
Make the rue with the bacon fat and if needed a little butter to get to 1/4cup of fat, the flour, and salt.
Once you have a nice golden rue, add the milk.
Now the base for the sauce should be nice and bubbly add the cheese and stir until it is melted.
Pour the cheesy sauce/gravy over the shells.  Cover the pan with foil and bake for 15 minutes.
Then uncover the pan, add the crumbled bacon on top, and put back in the oven for 10 more minutes until bubbly and golden.


      Let it stand for 5 minutes before serving.

I think the only thing that might make this even better would be to replace the rotel with fresh tomatoes and green chilies. Hope you enjoy it as much as we did

~Jennifer