This recipe is a piecemeal dish that came about trying to get the kids to eat a veggie. Smother it in alfredo sauce and you can get them to eat almost anything. We had leftover chicken so I started to toss stuff in a bowl and mixed it up. When I opened the cupboard I saw the one item I knew could bring it all together…. PASTA…. I grabbed up the big shells and quickly cooked them up and stuffed the mixture in and baked it together. It freezes very well too so don’t be afraid to put some in a freezer dish for later.
Spinach & Chicken Stuffed Shells
Ingredients
Instructions
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Boil and drain the jumbo shells. Make sure to separate them as they like to stick together. Do this ahead of time if you can so they cool enough to handle.
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Mix chicken, spinach, 1 jar of the alfredo, and the parmesan cheese together in a bowl.
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Spoon the mixture into the shells. Fill them up well and place them in a sprayed backing dish. You can always split this into multiple pans too if you want to freeze some.
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Pour the other jar of alfredo over the tops of the shells in the dish, spread it out as best as you can. If you leave shells uncovered they can get hard in the oven.
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Sprinkle the mozzarella cheese over the top.
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Bake in a 350 degree oven for approximately 30 minutes, or until the cheese is starting to brown and the dish starts to bubble.
Note
Serving Suggestions: I highly recommend some good garlic bread to sop up the sauce with. I would also recommend sprinkling a little fresh parmesan cheese on the plates when you dish it up.
