Recipe Background
Blessing Casserole blends cheeses and chicken for a cozy, celebratory dish.
It was the first meal in our newly renovated kitchen—a space that had been a dusty construction zone for months. Finally, with fresh countertops and a gleaming oven, it was time to break in the space with something that felt like a culinary christening. I decided on a dish that not only united flavors but would also match the occasion in spirit: Blessing Casserole. As I seasoned the boneless chicken breasts, I couldn't help but grin, envisioning family dinners and late-night snacks yet to come.
The mixing of ricotta, cottage, and mozzarella cheese seemed symbolic of blending old and new. A sprinkle of fresh parsley and a good pinch of salt and pepper brought everything together. The room smelled like celebration as I whisked the sauce into a creamy delight, thanks to patience and constant stirring. Always remember—the key to a silky sauce is adding a splash of cream if it gets too thick.
When it came time to stuff the jumbo pasta shells, I thought of them as little packages of joy, each one cradling tender chicken and rich cheese. Nestled in the baking dish and topped with golden bubbles of melted mozzarella and parmesan, the casserole came out perfectly. Letting it rest for a few minutes made for neat slices and happy faces. That first meal marked not just a renewed kitchen but a renewed sense of home, filled with love and cheesy goodness.
Ingredients
- 2 whole chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- olive oil for grilling and frying
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup mozzarella cheese grated and divided, plus more for topping
- 2 cups parmesan cheese grated, plus more for topping
- 2 whole eggs
- 1/4 cup fresh parsley minced and divided
- 1 cup heavy cream plus more as needed
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 3 cloves garlic minced
- 2 tablespoons fresh basil minced
- 20 whole jumbo pasta shells cooked and drained
Directions
- Preheat the oven to 375 degrees.
- Season the chicken on both sides with salt and pepper.
- Heat a grill pan or an iron skillet over medium heat, and drizzle it with olive oil.
- Add the chicken to the pan and cook, flipping once, until cooked through at 165 degrees F internally, about 5 minutes per side.
- Transfer the chicken to a plate and shred it with 2 forks, then allow it to cool.
- In a medium bowl, combine the ricotta, cottage cheese, mozzarella, 1 cup of parmesan, eggs, 2 tablespoons of parsley, salt, pepper, and the shredded chicken, stirring to combine. If the mixture seems too thick, add 2 tablespoons of heavy cream.
- In a large skillet over medium heat, melt the butter.
- Add the flour to the melted butter, whisking and cooking until it becomes a golden brown, about 2 minutes.
- Pour in the milk and 1 cup of heavy cream, whisking constantly and cooking until thickened, about 2-3 minutes.
- Add the garlic, remaining parmesan cheese, salt, pepper, 1 tablespoon of parsley, and basil, stirring until combined.
- Taste the mixture for seasoning.
- Add 1 cup of the sauce to the bottom of a 9x13-inch baking dish.
- Using a spoon, fill each of the jumbo shells generously with the chicken mixture.
- Place the shells face down in the pan.
- Pour the remaining sauce over the top of the shells.
- Sprinkle the extra mozzarella and extra parmesan over the top.
- Bake until bubbly and golden, about 25 minutes.
- Serve.
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