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Spinach, Artichoke and Chicken Stuffed Shells

Kraft Memeber Recipe
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Makes: 5 servings, 3 shells Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 box manicotti shells
  • 2 cups cream cheese, divided
  • 1 bag (16 oz.) frozen spinach
  • 1 lb. ground chicken
  • 2 cups Monterey jack cheese, divided
  • 2 1/2 cups parmesan cheese, divided
  • 2 cans (15 oz. each) artichoke hearts
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • 1 Tbsp. minced garlic
make it
Cook pasta according to box directions. Cream cheese should be room temperature. Defrost spinach and drain it to remove excess water. Put the spinach in between a clean kitchen towel and squeeze all water out. Cook ground chicken 5-10 minutes, and let it cool. Mix 1 1/2 cups cream cheese, 1 cup of Monterey cheese, and 1 1/2 cups of parmesan cheese. Drain artichoke hearts and cut them into small pieces and add them to mixture. Add cooked and cool chicken. Add eggs to bind.

Fill manicotti shells, and place them in a 9x13 baking dish.

Sauce: In blender blend remaining cream cheese, heavy cream, milk, nutmeg, garlic and parmesan cheese. Then pour over pasta adding remaining Monterey cheese on top to brown.

Bake covered in 350°F oven for 30 min. Remove from oven, remove foil and bake uncovered for 15 min to brown top.
Notes
We accompanied it with a green salad.
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