Ingredients:
1/3 cup chopped onion
1/2 cup chopped red, yellow, and green bell pepper (total)
1/3 cup sliced button mushrooms
1/3 cup chopped celery
1/3 cup peeled and diced carrots
2 each finely minced cloves of garlic
1 cup pre-cooked boneless, skinless chicken breast chopped
1 box Velveeta cheese and shells
3 small white potatoes peeled and sliced into 1/8" slices and parboiled for 3 to 4 minutes
2 ounces of Brie cheese
3 ounces of freshly grated parmesan cheese
1 tablespoon olive oil for saute and a drizzle to coat baking dish
Kosher salt and freshly ground black peppercorns to taste
Chopped Parsley for garnish
1 recipe of Cheese Sauce (See Below)
Directions
for preparation:
Pre-heat oven to 350 degrees.
Cook shells according to package directions. Do not over cook! Meanwhile,
Sauté onions, carrots, celery, bellpeppers and garlic in hot
sauté pan with the olive oil until translucent or tender. Add mushrooms and
sauté for another 2 minutes. Remove from heat and reserve. Drain shells and mix as package directs. In a 10x10x2 inch oiled baking dish spread a thin layer of shells on the bottom of dish followed by the chicken. Place another thin layer of shells on top of the chicken followed by the vegetables.
Smooth out the remaining shells on top. Cut or crumble Brie cheese into small pieces about the size of a dime and arrange evenly on top. Cover with the freshly grated Parmesan cheese. Bake for about 20 minutes or until cheese melts and lightly browns. Remove from oven and let cool slightly. Scoop onto plate and drizzle with the cheese sauce and garnish with fresh chopped parsley.
Nutritional
Information:
None
Available
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