Spinach, Artichoke and Chicken Stuffed Shells - Kraft Recipes Top
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Spinach, Artichoke and Chicken Stuffed Shells

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  • 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.


We accompanied it with a green salad.

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