recipe made with cream of chicken soup
- The Best recipe made with cream of chicken soup
- Creamy Chicken and Mushroom Stuffed Shells
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Chicken and Mushroom Stuffed Shells Works
- ❓ Frequently Asked Questions About Creamy Chicken and Mushroom Stuffed Shells
The Best recipe made with cream of chicken soup
I’ve been making this cream of chicken soup recipe for years, not just because it’s simple to prepare but because it’s the kind of dish that feels like a hug in a bowl. There’s something comforting about the rich, velvety texture and the way the buttery broth wraps around tender chicken and creamy vegetables. It’s not just food—it’s a way to bring people together, whether it’s a quick weeknight meal after a long day or a hearty dish to serve at a holiday gathering. My kids grew up eating it, and honestly, they still reach for it when they’re feeling under the weather or just need something warm and satisfying. It’s that kind of recipe that doesn’t demand perfection—just a little extra love in the cooking, and it comes out even better for it.
What I love most about this soup is how adaptable it is. You can make it light and fresh with zucchini and spinach, or hearty with potatoes and carrots, and it still holds up. It’s the kind of meal that makes you feel like you’re doing something good for your family without overcomplicating things. And the health benefits? Well, chicken is packed with lean protein, and the vegetables add fiber and vitamins. It’s not just filling—it’s nourishing. Plus, it’s easy to customize for picky eaters or dietary needs, whether you swap in extra veggies or a lighter broth. My husband and I have both been known to eat it straight from the pot, and honestly, it’s one of those dishes that doesn’t feel like a chore to prepare. It’s the kind of recipe that makes you feel like you’ve done something good for your family, no matter the occasion.
Creamy Chicken and Mushroom Stuffed Shells
A comforting dish featuring jumbo pasta shells stuffed with a rich cream of chicken and mushroom filling, baked to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) jumbo pasta shells
- 1 cup (120g) ricotta cheese
- 1 cup (240g) shredded part-skim mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- 1 (28 oz) can cream of chicken soup
- 1 (14.5 oz) can diced tomatoes
- 1 cup (85g) frozen chopped mushrooms
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper to taste
- 1 cup (120g) shredded part-skim mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ½ cup (50g) chopped fresh parsley
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain, rinse with cold water, and set aside.
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2 In a large bowl, combine ricotta, mozzarella, Parmesan, egg, salt, and pepper. Stir well to form a smooth dough.
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3 Preheat a kitchen torch (if using) to 350°F (175°C). Place a few drops of water on the palm of your hand to test the flame. Use the torch to lightly toast the shells until slightly browned on the outside. Set aside.
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4 In a skillet, sauté mushrooms and garlic over medium heat until mushrooms are tender. Pour in the diced tomatoes (with juice), cream of chicken soup, thyme, oregano, salt, and pepper. Simmer for 5 minutes. Stir in heavy cream and chicken broth, then simmer for another 5 minutes. Remove from heat and set aside.
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5 Spread a thin layer of the chicken sauce on the bottom of a 9×13-inch baking dish. Arrange the toasted shells in a single layer, filling the dish evenly. Pour the remaining sauce over the shells, distributing it evenly.
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6 Sprinkle the remaining mozzarella and Parmesan cheese on top of the shells. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen torch (optional)
- Baking sheet
- Oven
- Food processor or mixer
- Large skillet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Mushroom Stuffed Shells Works
This Cream of Chicken Soup recipe is always a lifesaver, especially when you need something hearty and comforting to bring to a family gathering. It’s simple enough to make ahead and reheat, so you can focus on other tasks without stress, but it still tastes fresh and satisfying when served. Plus, it’s a crowd-pleaser—whether you’re feeding kids, grandparents, or just your own hungry crew—it’s always a hit because it’s got that perfect blend of savory flavors and easy prep.
❓ Frequently Asked Questions About Creamy Chicken and Mushroom Stuffed Shells
What is the best way to thicken the sauce when using cream of chicken soup as a base?
To thicken the sauce effectively, you can simmer the soup with a small amount of cornstarch mixed with cold water (1 tbsp cornstarch + 2 tbsp water) and stir it in at the end. Alternatively, you can reduce the sauce gradually over low heat to concentrate the flavors.
Can I substitute cream of chicken soup with other broths or sauces?
Yes, but for the best results, use a rich, flavorful base like cream of mushroom soup (for a deeper umami taste), cream of celery soup (for a lighter, slightly tangy option), or even a homemade chicken stock mixed with a splash of heavy cream. Avoid plain vegetable or chicken broth alone—it won’t give the same creamy texture.
How do I make the dish extra creamy without adding extra heavy cream?
For a richer texture without heavy cream, blend in 1-2 tbsp of sour cream, Greek yogurt, or even mashed avocado into the soup. You can also stir in 1/4 cup of grated Parmesan cheese while simmering, or use half-and-half instead of heavy cream for a lighter but still velvety consistency.
What are the best ingredients to pair with cream of chicken soup for a hearty meal?
A classic pairing includes tender chicken (shredded or diced), crispy bacon or ham, sautéed mushrooms or peas, and a sprinkle of fresh parsley or chives. For extra richness, add crumbled feta or goat cheese, and for a savory twist, include crispy fried onions or roasted garlic. A side of garlic bread, mashed potatoes, or buttered noodles completes the dish beautifully.
Can I make this recipe ahead of time, and how should I store it?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months. When reheating, warm it gently on the stove (stirring occasionally) to avoid a grainy texture. For best results, reheat with a splash of milk or cream to restore creaminess.
