Go Back

Smoky Chicken & Spinach Stuffed Shells

Libby with Lemony Thyme
5 from 1 vote
Servings 6

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 recipe or can of cream of chicken soup
  • 1/2 tsp. dried thyme
  • 6 ounces Large Pasta Shells about 18, cooked according to package instructions
  • 1 Tbl. olive oil
  • 1 small onion small diced
  • 2 garlic cloves minced
  • 1 10- ounce box of frozen spinach thawed & drained well
  • 4 ounces cream cheese
  • 2 ounces shredded parmesan cheese
  • 2 ounces shredded mozzarella cheese
  • 4 ounces shredded smoked gouda
  • 4 ounces mushrooms sliced
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • Bake chicken breasts covered in cream of chicken soup and dried thyme for about 40 minutes or until chicken is cooked through.
  • Meanwhile, sauté onion in olive oil until tender and translucent; add in garlic and sauté an additional minute. Reserve. Add sliced mushrooms to pan and brown both sides for 7-8 minutes.
  • Meanwhile, prepare large shell pasta, according to package instructions. Drain.
  • Remove chicken from sauce and cut into cubes. Combine with thawed spinach, sautéed onion and garlic with cream cheese and a handful of shredded cheeses. Season will salt & pepper.
  • Fill each shell with chicken mixture. Arrange in baking dish, top with sauce, sautéed mushrooms, and remaining shredded cheese.
  • Bake for 20 minutes.