Crazy Alice's Chicken Stuffed Shells

Teresa Jacobson


My Dad's nickname for me when I was little was Crazy Alice. I'm not sure why. My sister's nickname was Motormouth Mable. She talked a lot...a LOT!
My inspiration for this recipe is the popular Alice Springs Chicken from Outback restaurant. Every time I see that name I think of the nickname my Dad gave me. This is in NO WAY a low calorie or "diet" recipe but it is delicious and very filling! My family really enjoyed it and have deemed it a "keeper."


★★★★★ 1 vote

1 Hr
25 Min


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  • 12 oz
    jumbo pasta shells, cooked al dente according to pkg directions
  • 2-3 c
    shredded cooked chicken (i used rotisserie)
  • 8 oz
    neufchatel cheese, softened
  • 2 1/2 c
    shredded colby jack cheese, divided
  • 6 oz
    bacon, cooked and crumbled
  • 4 oz
    sliced fresh mushrooms

  • 3/4 c
  • 1/4 c
  • 2 Tbsp
    dijon mustard

How to Make Crazy Alice's Chicken Stuffed Shells


  1. Preheat to 350 degrees F. Lightly spray a 13x9 glass baking dish with nonstick spray.
  2. Combine neufchatel and 1 c. colby jack cheese. Stir in shredded chicken and half of the cooked crumbled bacon. Salt and pepper to taste; stir well.
  3. Stuff the shells with about 2 T. of chicken mixture; place in prepared dish.
  4. Combine ingredients for Honey Mustard Sauce and pour evenly over stuffed shells in dish. Top with remaining shredded cheese and bacon. Saute mushrooms (in bacon grease, if desired) and spread evenly across top of cheese.
  5. Bake in preheated oven for about 25 minutes until cheese is melted and thoroughly heated through. Serve.

Printable Recipe Card

About Crazy Alice's Chicken Stuffed Shells

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American

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