Cheesy Chicken and Shells


This was a fun, but planned,  concoction that made soooo much food. I’ll chop the recipe in half to list below, but it was nice and easy, just needed some counter space to set things aside until they were ready.

Of course we have ZERO counter space at our place, not to mention when the drying rack is out for the dishes… heaven forbid I get a rental with a dishwasher! Ok I’ll stop complaining 😉 it definitely does it’s job, but next place I demand for a gas oven! and a garbage disposal!

So I had a bit of a “fail” moment when I accidentally dumped 2-3 TBsps of dried thyme into the mushrooms sauteing… I forget that spice is a complete open top, so when I went to ‘sprinkle’ more than half came out. It didn’t affect the taste at all, if anything, the flavors were awesome all together! PHEWWW

Although I’m totally LOVING my new job, I’m having a major TGIF moment today as I have a half day and Monday off! It will be nice having a day off from my wheels screeching in our parking garage. What is UP with that? I’m going 3 miles per hour driving around in this concrete box and it’s like I’m burning rubber drag racing.

Without further ramblings… here’s the recipe! ;-p


  • 3-4 Chicken Breasts, sliced into small cubes
  • 1 bag frozen broccoli, chop or break into smaller pieces
  • 10oz mushrooms, loose chop
  • 1LB small pasta shells
  • 4 TBsp salted butter
  • (1) 8oz package Cream Cheese
  • 12-16oz chicken broth
  • 1/2 cup parmesan-romano cheese
  • 1Tbsp Italian Seasoning
  • 1/2 TBsp dried Thyme
  • 2 chicken or veggie bouillon cubes
  • 2 Garlic cloves, minced
  1. Throw on a pot of oiled and salted water to boil. Cook shells al dente.
  2. Add all chopped chicken into a skillet with  bouillon cubes and 2 cups of water, boil chicken until done, and remove with a slotted spoon. Set aside.
  3. In a medium saucepan, melt cream cheese with 8oz broth and 3 TBsp of butter. Keep heat on LOW and stir occasionally. Keep an eye on this and add broth as needed, you want it creamy but not thick and chunky. Salt-n-pep as needed
  4. In a rinsed and cleaned skillet, saute mushrooms with italian seasoning, thyme and garlic, add broccoli and turn heat to med-high. Allow the moisture from the broccoli to help cook everything, ensuring most of the liquid evaporates off. Stir often to not burn garlic.
  5. After pasta is cooked, drain and throw back into pot. Add in 1 TBsp butter, parmesan and chicken and stir until butter melts.
  6. Pour in cream sauce and mix throughly, then add mushroom-broccoli mixture and salt-n-pep as needed.
  7. Bon Appétit!!



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