Chicken, Spinach, & Artichoke Stuffed Shells – a delicious recipe with jumbo shells, baby spinach, chicken, hearts, mozzarella cheese, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375u00b0
2
Cook shells according to the package directions. Drain and set aside.
3
Take cream cheese out of the refrigerator to soften. Saute the spinach in olive oil and with salt and pepper until softened. Chop the artichoke hearts into small pieces. Reserve 1 cup of the mozzarella and 1/4 cup parmesan, and combine the rest of the filling components in a bowl and mix until combined.
4
Grease a 13x9 baking dish. Fill each cooked shell with filling and place in baking dish, open side up. Continue until baking dish is full. Sprinkle remaining cheeses over the shells. Cover with foil and place in oven for 20 minutes. To get the golden bubbly cheese, uncover the dish, turn the oven up to broil and cook for about 5 minutes. Keep an eye on it so that it doesn't burn.
5
Serve with or without sauce.
355
kcal
Calories
24
g
Fat
5
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces jumbo shells, 3 cups baby spinach (8oz), 1 chicken breast, cooked and shredded, 5 artichoke hearts, and more.
Yes, Chicken, Spinach, & Artichoke Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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