Very Easy Chicken Artichoke Shell Dish Recipe #121213
Super easy and very quick to put together. My husband LOVES this dish. You could use lasagna noodles too and layer the mix just like a regular lasagna.
by Cyndi Tatum
1¼ hours | 30 min prep
SERVES 6 -8
- 3 chicken breasts
- 1 large pasta shells
- 1 (15 ounce) container ricotta cheese
- mozzarella cheese, sliced up
- 1 garlic clove, chopped (or more if you like)
- alfredo sauce
- 1 egg
- 1 (12 ounce) can water-packed artichoke hearts
- Preheat oven to 375°F.
- Make Jumbo shells according to directions on box and rinse.
- Cut up chicken into small chunks.
- Pour olive oil in bottom of frying pan and heat up or you can use cooking spray or even margarine. Butter burns too quickly.
- Add garlic and chicken.
- Cook chicken until well done and there is no more pink.
- Drain can of artichoke hearts and cut into small pieces.
- Add hearts and most of the jar of Alfredo sauce into pan leave about 1/4 cup for baking dish, and cook until small boil.
- Mix egg with ricotta cheese and when mixed add to chicken mixture.
- Bring back to a small boil and then set aside.
- In a baking dish, spray bottom with cooking spray.
- Pour a small amount of Alfredo sauce just to cover bottom of pan.
- Put about a tablespoon of chicken mixture in each jumbo shell and place in baking dish. I line them up neatly. Pour whatever leftover mixture you have over shells to cover.
- Place slices of mozzarella over the entire dish, covering all of the shells and mixture.
- Place in oven for 45 minutes.
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5 stars