Million Dollar Chicken Stuffed Shells
Ingredients
- 12 oz box of jumbo pasta shells
- 15 oz container ricotta cheese
- 2 cups cooked and shredded chicken
- 5 oz frozen spinach, thawed and drained
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo sauce
- 2 tablespoons butter
- 2 cloves minced garlic
- 2 tablespoons all-purpose flour
- 1 1/2 cup cream
- 1/2 cup 1 milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Million Dollar Chicken Stuffed Shells
Directions
Preheat oven to 350°F.
Bring a large pot of water to a boil and cook the jumbo shells according to package directions minus 2 minutes. Make sure it’s slightly undercooked as it will continue to bake in the oven. Drain and rinse with cold water.
Meanwhile, in a mixing bowl, combine ricotta, shredded chicken, 1 cup mozzarella, Italian seasoning, spinach, Parmesan, salt, and pepper. After mixing, set aside.
Melt the butter in a saucepan over medium heat and fry the garlic for 1 to 2 minutes until fragrant.
Add the flour, stir and cook for a few minutes until there are no white streaks.
Slowly add the cream and milk, mix and bring to a boil. Simmer for 5-6 minutes until thickened. Stir in the
Parmesan cheese and season with salt and pepper.
Keep the heat low while filling the shells.
Once the shells are cool enough, use a spoon to fill each shell with the chicken mixture.
Spread 1/2 cup sauce in the bottom of a 13-by-9-inch baking dish. Arrange the shells on top of the sauce.
Pour remaining sauce over shells and sprinkle with 1/2 cup cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until hot and cheese is melted.