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Chicken Stuffed Sea Shells


  • 10 giant pasta shells or manicotti shells (see note below)
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 3 green onions finely chopped
  • 2 tsp. prepared mustard
  • 2 hard boiled egg finely chopped
  • 4 Tbsp. sun-dried tomato halves in oil chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 1/2 c. cooked chopped chicken
  • 1 c. Monterrey Jack cheese diced very small (or grate) (recipe called for mozzarella)
  • 4 Tbsp. almonds pine nuts, or pistachios, toasted
  • Red Pepper Sauce optional see below for recipe


  1. In a 4-quart saucepan, bring 3 quarts salted water to a boil. Add pasta shells; cook 8 to 10 minutes or until barely tender. Immediately cover with cold water; drain well.
  2. In a medium bowl, combine sour cream, mayonnaise, green onion, mustard, egg, sun-dried tomatoes, salt and pepper. Stir in chicken and cheese. Spoon into cooked shells. Sprinkle almonds (or other nut) over top. Serve immediately or cover and refrigerate up to 24 hours.
  3. Notes: I would use the giant pasta shells if I were serving it for a luncheon but for a cocktail party I think the medium pasta shells make the perfect one bite appetizer
  4. Hot Sauce:
  5. 1 roasted pepper (you can buy the roasted peppers or roast your own)
  6. 1/8 c. rice vinegar
  7. 2 Tbsp. sugar or 1 Tbsp. corn syrup
  8. 1/2 tsp. Tabasco sauce
  9. salt to taste
  10. juice of 1/2 lemon
  11. Put your red pepper over flame top of your stove and turn until it is totally charred. Put in paper or plastic bag for about 15 minutes until it has softened. Remove all the charred skin.
  12. Put the roasted peppers in food processor and blend until smooth. Add all the other ingredients and use the water to thin if needed.