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Preheating your oven is a crucial step in ensuring your Cheesy Spinach Artichoke Chicken Shells turn out perfectly. When you preheat your oven to the recommended temperature, typically around 375°F (190°C), it allows for even cooking and proper browning of the cheese topping. This step ensures that your dish cooks uniformly, preventing any cold spots that could lead to an unsatisfactory texture or flavor. Additionally, starting with a hot oven helps to set the ingredients, allowing them to meld together beautifully while developing that irresistible cheesy crust on top.

Creamy Spinach Artichoke Chicken Shells

Indulge in the comforting flavors of Cheesy Spinach Artichoke Chicken Shells, a perfect dish for any gathering or quiet night in. With a delightful blend of creamy cheese, tender chicken, and vibrant spinach and artichokes, these stuffed pasta shells are both satisfying and visually appealing. Ideal for family dinners or special occasions, this recipe hits all the right notes of comfort food while ensuring your meal is wholesome and delicious. Discover how to create this warm, inviting dish that brings people together!
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Ingredients
  

12 large pasta shells

1 cup cooked, shredded chicken

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup sour cream

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 tablespoon olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C).

    Cook the shells: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside.

      Prepare the filling: In a large mixing bowl, combine the cooked shredded chicken, chopped spinach, chopped artichoke hearts, cream cheese, half of the mozzarella cheese, half of the Parmesan cheese, sour cream, minced garlic, and Italian seasoning. Mix well until all ingredients are fully combined. Season with salt and pepper to taste.

        Stuff the shells: Gently fill each pasta shell with about 2 tablespoons of the creamy filling. Place the stuffed shells in a greased 9x13 inch baking dish.

          Make the sauce: In a small bowl, mix the remaining mozzarella and Parmesan cheeses together. Sprinkle the cheese mixture evenly over the stuffed shells.

            Bake: Drizzle a little olive oil over the shells for added flavor and moisture. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6