Chicken Spinach Feta Shells Recipes

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CHICKEN, SPINACH AND FETA STUFFED SHELLS



Chicken, Spinach and Feta Stuffed Shells image

My spin on an Atheno's recipe. I added the chicken cuz I gotta have a little meat! Very rich and yummy dish. Shells are easier to fill when their cool rather than hot and cooked to just al dente. Serve with salad and garlic bread! Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen chopped spinach, thawed, well drained
3/4 cup chicken, shredded (I use rotisserie chicken for more flavor!)
1 cup ricotta cheese
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 (8 ounce) package feta cheese, crumbled and divided
20 large shell macaroni, cooked to al dente, drained
2 tablespoons butter
26 ounces spaghetti sauce

Steps:

  • Toss hot, cooked pasta with butter. Let pasta cool while making the filling.
  • In a large bowl combine spinach, chicken, ricotta, 3/4 of the feta, garlic, oregano, and pepper.
  • Pour 1/4 jar of spaghetti sauce into a greased 2 quart casserole dish and spread around to coat bottom of dish.
  • Stuff shells with mixture and place on top of sauce in casserole dish.
  • Spoon remaining sauce over shells. Top with remaining feta.
  • Bake at 350 degrees for 20 minutes or until heated through.

Nutrition Facts : Calories 488.8, Fat 31.8, SaturatedFat 18.6, Cholesterol 100.1, Sodium 1754.5, Carbohydrate 30.7, Fiber 3.2, Sugar 20.6, Protein 22.4

CHICKEN, SPINACH & FETA SHELLS



Chicken, Spinach & Feta Shells image

Here's an appetizing dinner idea that combines on-hand ingredients to make a delicious dish. Golden puff pastry shells are filled with a chicken-spinach-feta mixture in a savory cream sauce - and it's ready in just 45 minutes!

Time 35m

Yield Serves: 6

Number Of Ingredients 4

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained or 1/2 cup cubed cooked chicken
1/3 cup crumbled feta cheese
1 package (about 9 ounces) creamed spinach, prepared according to package directions

Steps:

  • Prepare the pastry shells according to the package directions.
  • Use a fork to remove the pastry tops and the soft pastry underneath.
  • Stir the chicken, cheese and spinach in a medium bowl. Divide the chicken mixture among the pastry shells. Top with the pastry tops.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS



Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups image

* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F.
  • Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
  • To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
  • To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

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