Chicken Stuffed Shells
Yield: 5 servingsPoints per serving:Blue - 7 points per servingPurple - 7 points per servingGreen - 8 points per serving
Ingredients
- 20 jumbo shells
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1 (10.5 oz) can 98% fat free cream of chicken
- 1/4 cup skim milk
- 1/8 teaspoon garlic powder
- Pinch of oregano
- Pepper, to taste
- 1 cup boneless, skinless chicken breast, cooked and shredded
- 1/3 cup cottage cheese, 1% low fat
- 1/2 cup low fat cheddar cheese
Instructions
- 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 cottage 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.