Tonight was one of those nights I wasn’t sure what I was going to make for dinner. Enter the rotisserie chicken. It really makes my life so much easier. When I went to the grocery store after work and they still had some chickens I knew I had to use one.
I’m not the only one that gets excited about a rotisserie chicken. My two little furballs love it too. They wait so patiently for me to “accidentally” drop some.
They can smell it the second I walk in the door. Then when I open the bag, look out! They are at my feet ready to catch anything that falls.
But enough about them. These shells are delish! And you can have four of them for only 6 Freestyle points.
Chicken Stuffed Shells
Yield: 20 shells (4 shells = 6 Freestyle points)
- 20 jumbo shells
- 1/2 cup onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 (10.5 oz.) can 98% fat free cream of chicken soup
- 1/4 cup skim milk
- 1/8 teaspoon garlic powder
- Pinch of oregano
- Pepper, to taste
- 1 cup chicken breast, cooked and shredded
- 1/3 cup cottage cheese, 1% low fat
- 1/2 cup low fat cheddar cheese
- Preheat oven to 350 degrees F.
- Cook shells according to the directions on the box, then drain.
- While the shells are cooking chop the onions and green pepper.
- Spray a medium pot with no-stick cooking spray. I used butter flavored Pam. Add the green pepper and onion and cook over medium-low heat for 4 minutes, stirring occasionally.
- Add the cream of chicken to the pan. Stir in the milk, then add the chicken. Also add the garlic powder, oregano and pepper.
- Spray a baking pan with no-stick cooking spray.
- To assemble shells, add a small scoop of cream cheese (about a teaspoon worth), then a heaping tablespoon of the chicken mixture. Place shells in the baking pan.
- Sprinkle the shells with the cheddar cheese.
- Bake for 15 minutes, or until the cheddar cheese is melted and shells are heated through. Do not overcook or the shells will dry out.