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Spinach, Artichoke and Chicken Stuffed Shells
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Spinach, Artichoke and Chicken Stuffed Shells

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
Fill manicotti shells, and place them in a 9x13 baking dish.
3
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.
4
Bake covered in 350°F oven for 30 min. Remove from oven, remove foil and bake uncovered for 15 min to brown top.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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