Chicken, Spinach, & Artichoke Stuffed Shells


I recently made spinach artichoke dip for a party, and it was so good! There is a reason that this dip has stood the test of time, and it deserved to be put in my shells. I used a combination of mozzarella, parmesan, and a little cream cheese, as well as chicken in the filling. It's as simple as that. The shells can be made ahead of time and either refrigerated or frozen until you're ready to pop them in the oven. They can be eaten with or without sauce.

What you will need

12 ounces jumbo shells

3 cups baby spinach (8oz)

1 chicken breast, cooked and shredded

5 artichoke hearts

2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese

4 ounces cream cheese, softened


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