Chicken-Stuffed Jumbo Shells
Ingredients
- ½ (12-oz) pkg jumbo shells
- ½ (5-oz) pkg baby spinach
- 2 cups chopped cooked chicken (see Note)
- 1 (14-oz) can artichoke hearts, drained and finely chopped
- 1 clove garlic, minced
- ¼ tsp salt
- ½ (8-oz) block cream cheese
- 1½ cups shredded Italian-blend cheese, divided
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions.
- Meanwhile, cook spinach in a large skillet coated with cooking spray over medium-high heat 1 to 2 minutes or until just wilted. Add chicken, artichokes, garlic, and salt to skillet; cook 1 to 2 minutes or until thoroughly heated. Remove from heat; stir in cream cheese and ½ cup cheese blend. Spoon mixture in shells.
- Arrange shells tightly in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 cup cheese blend. Bake 10 minutes or until cheese is melted.
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