Chicken Spinach Stuffed Shells Recipes

CHICKEN AND SPINACH STUFFED SHELLS

Steps:

• Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don't stick together.
• Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
• In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
• Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
• Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
• Makes 8-10 servings.

CHICKEN STUFFED SHELLS RECIPE WITH SPINACH

Steps:

• Bring a large pot of water to a rolling boil. Season with salt.
• Add jumbo shells one at a time to prevent them from sticking. Boil until UNDER aldente. You want them to be firm so they don't break when you stuff them. They will continue to cook in the oven. Use a slotted spoon to gently remove the shells from the pasta water. Set on a cutting board or large plate to cool.
• While the shells boil, heat a medium skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Cook for 30 seconds. Add the spinach, sauté until wilted, about 2 minutes. Transfer spinach and garlic to a large bowl.
• Add shredded chicken, ricotta, fresh mozzarella cubes, ¼ cup parmesan cheese, egg, salt, and black pepper to the spinach and garlic. Stir until combined. Season to taste with salt and pepper.
• Set aside.
• Add marinara sauce and cream to the same pan you cooked the spinach and garlic in. Bring to a boil and reduce to a simmer. Stir in parmesan cheese. Once the cheese has melted, remove from the heat and season to taste with salt and pepper.
• Pour the sauce into a 9x12 baking dish or a similar size. Use a spoon or your hands to stuff the filling into the shells. Arrange them in the pan. Sprinkle with shredded mozzarella.
• Bake uncovered until hot and bubbly and the cheese has melted, about 25-30 minutes.
• Garnish with fresh basil

CHICKEN- AND SPINACH-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
• Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

CHICKEN SPINACH STUFFED SHELLS- 4 CHEESE!

Steps:

• Preheat oven to 450.
• Sprinkle chicken breast generously with salt and pepper.
• Roast for 30-35 minutes or until done.
• Bring a large pot of water to a boil, add a few pinches of salt and the pasta shells.
• Boil just until ABOUT al dente (about 12 minutes)
• When pasta is done, drain and rinse with cool water.
• Place the pasta shells on a tray & pick out the good ones. Not all the shells will survive the boiling process intact. Set aside.
• When chicken is done let cool and dice 2 cups worth of chicken. Set aside.
• In a large bowl stir together diced chicken, diced spinach, diced onion and minced garlic.
• In a separate bowl, stir together ricotta cheese, cream cheese, parmesan cheese, & mayo.
• Add parsley and italian seasoning.
• Stir in the egg.
• Fold in 1 cup mozzerella cheese.
• Add salt and pepper to taste.
• Add cheese mixture to chicken mixture, stirring until well combined.
• Spread half of the spaghetti sauce onto the bottom of a 9x13 inch casserole dish.
• Stuff the shells with the chicken mixture and place into the dish.
• Pour remaining sauce over center of shells.
• Cover and bake at 350 for 30-40 minutes.
• Remove from oven, top with remaining mozzarella cheese.
• Bake uncovered for another 7-10 minutes or until cheese is melted.
• Let cool slightly.
• Serve with salad and breadsticks!

CHICKEN & SPINACH STUFFED SHELLS

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package. Rinse with cool water, drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
• Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
• Bake uncovered until cheese is melted.

CHICKEN PARMESAN STUFFED SHELLS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
• Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
• Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
• Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
• Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

SPINACH-STUFFED CHICKEN

Steps:

• In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture. , Place chicken skin side up in a greased 15x10x1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer inserted into the breast meat reads 170° and juices run clear.

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

CHICKEN, SPINACH AND FETA STUFFED SHELLS

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.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.