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Chicken Stuffed Shells
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Yield: 5 servings

Points per serving:

Blue - 7 points per serving

Purple - 7 points per serving

Green - 8 points per serving

Course: Main Course
  • 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
  1. Preheat oven to 350 degrees F.

  2. Cook shells according to the directions on the box, then drain.

  3. While the shells are cooking chop the onions and green pepper.

  4. 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.

  5. Add the cream of chicken to the pan. Stir in the milk, then add the chicken. Also add the garlic powder, oregano and pepper.

  6. Spray a baking pan with no-stick cooking spray.

  7. 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.

  8. Sprinkle the shells with the cheddar cheese.

  9. 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.