Again, I’ve found myself with an excess of chicken in my freezer. Thank God for the overflow! However, this chicken’s gotta go. I barely have room for my frozen pineapple emergency stash. So, today, we’re making some Chicken & Spinach Stuffed Shells!
I’m using cream cheese instead of ricotta. Because, everything’s better with cream cheese. And i’m not a fan of ricotta. If you’re with it then use it. It all works. Just don’t skip that Ranch seasoning. BOMB! It adds a certain touch of flavor to it.
You can shred the chicken if you’d like as well. I wanted to cube it today. I felt cube-ish. Just make sure you season it well. You know how I feel about seasoning every element of the dish. So, cooking the shells in chicken base or broth is mandatory for me. This also keeps us from over doing it with the salt in the stuffing. We don’t need it. The flavor with be there.
- 1 lb jumbo shells
- 1 T chicken base or 3 chicken bouillon cubes
- 3 T butter
- 1 T minced garlic
- 2 cups heavy whipping cream
- 1/2 cup shredded parmesan cheese
- 1 tsp onion powder
- salt and pepper to taste
- 2 cups cooked chicken
- 8 oz package of cream cheese (softened)
- 1 cup spinach (chopped)
- 1 T Ranch seasoning mix
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup shredded Mozzarella
- 1/3 cup shredded Parmesan
- 1 beaten egg
- 1/3 cup Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- chopped basil or parsley to garnish
- Preheat oven to 350 degrees F
- Bring a large pot of water to boil
- Add in chicken base or cubes and the shells
- Cook according to package instructions
- Stir often to keep from sticking
- Melt butter and saute garlic
- Pour in heavy cream
- Once sauce comes to a low simmer add in cheese and season to taste
- When the cheese melts and sauce thickens, remove from heat
- Mix all ingredients together well.
- Stuff each shell with one tablespoon of the stuffing.
- Ladle one scoop of sauce to the bottom of a 13x9 baking dish and spread it out
- Place shells on top of the sauce in the dish
- Pour the remaining sauce evenly over the shells.
- Cover dish with aluminum foil and bake for 30 mins.
- Sprinkle on the rest of the cheese and bake, uncovered, until cheese melts.
- Garnish with fresh parsley or basil.