Cheesy Chicken Shells

Cheesy Chicken Shells

This is a great entree! It looks like it would be time consuming but it isn’t really that bad. It’s even faster if you pre-cook the chicken or use a rotisserie chicken that is already roasted. We thought that it was filling and it worked great the next day for leftovers. A win-win around this house. Enjoy!

Cheesy Chicken Shells
Source: Weight Watchers Online

12 jumbo shells, uncooked
1 1/2 cups tomato sauce
2 large egg whites, lightly beaten
1 3/4 cup part-skim Ricotta cheese
4 oz. boneless skinless chicken breast, roasted or baked
3/4 cups chopped spinach, steamed
1 teaspoon garlic powder
1 tablespoon ground oregano
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup Parmesan, shredded

Preheat oven to 350 degrees F. Coat a 9×13 pan with cooking spray.

Cook jumbo shells in boiling water according to the package. Drain and rinse with cold water. Set aside.

Spread 1/2 cup of tomato sauce evenly over the bottom of the pan and set aside.

For filling: In a large bowl, stir together the egg whites, Ricotta cheese, chicken spinach, garlic powder, and Oregano. Stir in 1/4 cup each of mozzarella and Parmesan cheese.

To assemble: Spoon cheese mixture into cooked shells. Place filled shells in a single layer in the baking dish. Spread remaining tomato on top. Sprinkle with remaining cheese.

Bake for about 30 minutes.

Makes 12 shells (3 shells per serving)


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