Southwest Chicken Shells

Ashley Dawkins


You can add more or keep out less of the bbq and honey mustard depending on how sweet you like things. Taste test halfway through to make sure you are on the right track!!


★★★★★ 1 vote

35 Min
35 Min


Add to Grocery List

  • 1 box
    jumbo shells
  • 3-4
    bonless, skinless chicken breasts
  • 1 bottle
    honey mustard
  • 1 bottle
    bbq sauce
  • 1 pkg
    shredded cheese (monterey jack)

  • ·
    garlic powder
  • ·
    celery salt
  • ·
    montreal chicken seasoning
  • ·
    crushed red pepper
  • ·
    onion powder

How to Make Southwest Chicken Shells


  1. Shells: Cook and let cool
    Chicken: Cook and let cool (I usually boil the chicken by laying a coat of all of the dry seasonings in the boiling water.)
  2. When the chicken is cool enough to handle, shred it and put into a large frying pan. Also preheat your oven to 350 degrees.
  3. On medium heat, add 1/3 of the honey mustard and bbq sauce and mix up. *If the chicken is still very dry, add more (equal parts) of the honey mustard and bbq sauce.
  4. Add a layer of the dry seasonings ontop of the now "wet" chicken and lower the heat.
  5. Add another 1/3 of the bbq and honey mustard along with another layer of onion powder and montreal chicken seasoning. *Also more red pepper if you like things spicy like me.*
  6. They consistency should be heated enough now to shut off the stove.
  7. Stuff each shell with the chicken and lay into a lightly greased baking pan. Put all of the cheese ontop of the shells, and bake covered for about 10-15 minutes.

Printable Recipe Card

About Southwest Chicken Shells

Main Ingredient: Chicken
Regional Style: American

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