Cheesy Chicken Shells

Photo: mltran08

Source: Weight Watchers/ WW PointsPlus: 11

Yield: 4 servings ( Serving Size: 3 shells )
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  • 12 uncooked jumbo shells
  • 1 ½ cup(s) canned tomato sauce
  • 2 egg whites lightly beaten
  • 1 ¾ cup(s) part-skim ricotta cheese
  • 4 ounce(s) roasted chicken breast diced
  • ¾ cup(s) chopped frozen spinach thawed and drained of excess water
  • 1 teaspoon(s) garlic powder
  • 1 tablespoon(s) ground oregano
  • ¾ cup(s) part-skim mozzarella cheese shredded
  • âNx93 cup(s) grated parmesan cheese


  1. 1. Preheat the oven to 350 degrees.

  2. 2. Cook shells according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.

  3. 3. Coat 9 x 13-inch pan with cooking spray. Spread ½ cup of sauce evenly over bottom of pan and set aside.

  4. 4. For filling: in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and ground oregano. Stir in ¼ cup each of mozzarella cheese and parmesan cheese.

  5. 5. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.
April 2013

This recipe is a personal recipe added by mltran08 and has not been tested or endorsed by MyRecipes.

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