17 Irresistible Rotisserie Chicken Recipes For Ultimate Leftover Revamps

Leftover rotisserie chicken can be a game changer in the kitchen, making mealtime a breeze while keeping things delicious. From creamy chicken pot pie to zesty tacos, this collection of revamp recipes will help you transform those leftovers into new and exciting dishes. Say goodbye to boring reheats and hello to creative meals that your whole family will love!

Chicken Alfredo Pasta Bake

This Chicken Alfredo Pasta Bake is a creamy and cheesy delight that brings comfort food to a whole new level. Perfect for using up leftover rotisserie chicken, it combines tender pasta, rich Alfredo sauce, and a crunchy topping that makes every bite irresistible. With its simple steps, you can whip this dish up in no time, making it a go-to recipe for busy weeknights.

The creamy texture of the sauce pairs beautifully with the pasta, while the baked topping adds a satisfying crunch. Plus, it’s easy to customize with your favorite veggies or spices. Get ready to enjoy this comforting meal that the whole family will love!

Ingredients

• 3 cups cooked pasta (penne or rotini work well)
• 2 cups rotisserie chicken, shredded
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix well until everything is evenly coated.
3. Transfer the mixture into a greased baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
4. In a small bowl, mix the breadcrumbs, olive oil, garlic powder, salt, and pepper. Sprinkle this mixture over the cheese layer.
5. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving.

Mediterranean Chicken Wraps with Hummus

These Mediterranean Chicken Wraps are a delightful way to revamp leftover rotisserie chicken into something fresh and exciting. With a mix of colorful veggies, creamy hummus, and tender chicken, each bite bursts with flavor. Plus, they’re quick and easy to throw together, making them perfect for a busy lunch or a light dinner.

The wraps are also customizable, allowing you to add your favorite ingredients. The smooth hummus not only adds creaminess but also brings a nutritious element to the dish. Dive into these wraps for a satisfying meal that feels wholesome and vibrant!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 4 large whole wheat tortillas
• 1 cup spinach leaves
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1 cup diced cucumber
• 1/2 cup hummus
• Salt and pepper to taste

Instructions

1. Prepare the Veggies: Wash and dice the bell peppers, cucumber, and red onion. Set aside.
2. Assemble the Wraps: Lay a tortilla flat and spread about 2 tablespoons of hummus on it. Top with a layer of spinach, followed by shredded chicken, diced veggies, and a sprinkle of salt and pepper.
3. Wrap it Up: Roll the tortilla tightly, folding in the sides as you go to keep fillings secure. Repeat with the remaining tortillas.
4. Serve: Slice the wraps in half and serve with extra hummus or a side salad for a complete meal.

Savory Chicken Pot Pie with Golden Crust

Chicken pot pie is a comforting classic that perfectly combines tender chicken, hearty vegetables, and a creamy sauce, all encased in a flaky golden crust. It’s a delightful way to use up leftover rotisserie chicken, making it not only tasty but also quick and easy to prepare.

The rich flavors of the filling complement the buttery crust, resulting in a dish that feels like a warm hug on a plate. You’ll find this recipe simple enough for a weeknight dinner but impressive enough for guests. Let’s get cooking!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup diced onion
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 ready-made pie crust

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 3-4 minutes.
3. Stir in the flour, garlic powder, thyme, salt, and pepper, cooking for an additional minute until bubbly.
4. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and bubbles.
5. Add the shredded chicken and mixed vegetables. Stir until everything is well coated and heated through.
6. Pour the filling into a pie dish and cover with the pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

BBQ Chicken Pizza with Red Onions

BBQ Chicken Pizza is a delightful way to reinvent your leftover rotisserie chicken. The combination of tangy barbecue sauce, tender pieces of chicken, and the crunch of red onions creates a flavor explosion that’s hard to resist. It’s a simple dish to whip up, perfect for a quick weeknight meal or a fun gathering with friends.

The smoky sweetness of the BBQ sauce pairs perfectly with the caramelized onions, while the fresh cilantro adds a bright finish. With just a few ingredients and minimal effort, you can enjoy a homemade pizza that feels gourmet.

Ingredients

• 1 pre-made pizza crust
• 2 cups rotisserie chicken, shredded
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 450°F (230°C).
2. In a bowl, mix shredded chicken with BBQ sauce until well coated.
3. Spread the BBQ chicken mixture evenly over the pizza crust.
4. Sprinkle shredded mozzarella cheese on top.
5. Add sliced red onions over the cheese, distributing them evenly.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and garnish with fresh cilantro before slicing and serving.

Chili Chicken Quesadillas with Cheese

Chili chicken quesadillas are a delightful way to enjoy leftover rotisserie chicken. They combine tender chicken pieces with gooey cheese and a medley of spices, creating a mouthwatering dish that’s both filling and flavorful. Perfect for a quick weeknight meal, these quesadillas are easy to whip up and can be customized with your favorite toppings or sides.

Your taste buds will love the combination of savory chicken, melted cheese, and a hint of spice, all wrapped in a crispy tortilla. Serve them with salsa or guacamole for an extra kick. This recipe is not just simple; it’s a guaranteed crowd-pleaser!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup diced bell peppers
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large flour tortillas
• Olive oil for cooking

Instructions

1. In a large bowl, combine the shredded chicken, black beans, corn, bell peppers, chili powder, cumin, salt, and pepper.
2. Heat a skillet over medium heat and add a bit of olive oil.
3. Place one tortilla in the skillet and layer half of the chicken mixture and half of the cheese on one half of the tortilla.
4. Fold the tortilla over and cook for about 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the skillet and repeat with the remaining tortillas and filling.
6. Slice into wedges and serve with salsa or guacamole.

Zesty Chicken Salad with Pecans and Grapes

This zesty chicken salad is a delightful blend of flavors and textures, making it a perfect way to use up leftover rotisserie chicken. The mix of tender chicken, crunchy pecans, and juicy grapes creates a refreshing dish that can be served alone or on top of greens. It’s simple to whip up and can be customized with your favorite ingredients!

The dressing adds a nice tang, bringing all the elements together beautifully. Whether you’re enjoying it for lunch or as a side at dinner, this salad is sure to please. Let’s get to the recipe so you can enjoy this tasty creation!

Ingredients

• 2 cups cooked rotisserie chicken, diced
• 1 cup red grapes, halved
• 1/2 cup pecans, chopped
• 1/4 cup celery, diced
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh lettuce or greens for serving

Instructions

1. In a large bowl, combine the diced chicken, halved grapes, chopped pecans, and diced celery.
2. In a separate small bowl, mix the Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and stir until everything is well coated.
4. Serve the salad on a bed of fresh lettuce or greens, and enjoy!

Creamy Chicken and Mushroom Risotto

This creamy chicken and mushroom risotto is a comforting dish that makes great use of leftover rotisserie chicken. The creamy texture combined with the earthy flavors of mushrooms creates a warming meal that’s perfect for any night of the week. Plus, it’s simple to whip up, making it a go-to recipe for busy cooks.

The risotto is rich and satisfying, with every bite bursting with flavor. It’s an impressive dish that’s easier to make than you might expect, bringing together pantry staples and that leftover chicken in a delicious way.

Ingredients

• 1 cup Arborio rice
• 2 cups cooked rotisserie chicken, shredded
• 4 cups chicken broth
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the chicken broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
3. Add the sliced mushrooms and cook until they begin to brown, about 5 minutes.
4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
5. Pour in a ladle of warm chicken broth, stirring frequently until the liquid is absorbed. Repeat this process, adding broth gradually until the rice is creamy and al dente, about 20 minutes.
6. Stir in the shredded chicken, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Chicken Fried Rice with Vegetables

Chicken fried rice is a delightful way to use up leftover rotisserie chicken. This dish is not only quick to whip up but also bursting with flavors from tender veggies and savory rice. You’ll enjoy the blend of textures and tastes that come together in one simple bowl.

Perfect for a busy weeknight meal, this recipe allows you to customize with your favorite vegetables. It’s satisfying, colorful, and a great way to repurpose leftovers. Plus, it’s a hit with both kids and adults!

Ingredients

• 2 cups cooked rice (preferably day-old)
• 2 cups rotisserie chicken, shredded
• 1 cup mixed bell peppers, diced
• 1 cup frozen peas and carrots
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté for about 30 seconds until fragrant.
2. Stir in the bell peppers and cook for 2-3 minutes until slightly tender.
3. Add the frozen peas and carrots, cooking for another 2 minutes.
4. Push the vegetables to one side of the skillet and add the cooked rice to the other side. Pour the soy sauce and sesame oil over the rice, mixing well.
5. Add the shredded chicken and toss everything together until heated through. Season with salt and pepper to taste.
6. Finally, stir in the chopped green onions before serving.

Spicy Chicken Tacos with Avocado Salsa

Spicy chicken tacos are a fantastic way to reinvent leftover rotisserie chicken. This recipe brings together bold flavors and a fresh twist, making it a delightful meal that’s a cinch to prepare. The combination of seasoned chicken with zesty avocado salsa creates a flavorful experience that will have everyone asking for seconds.

These tacos are not only delicious but also quick to make, perfect for a weeknight dinner. The spicy kick from the chicken pairs beautifully with the creamy avocado, cooling down the heat and adding a refreshing touch. Get ready to enjoy a satisfying and vibrant dish!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Instructions

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook until heated through, about 5 minutes.
2. In a bowl, combine diced avocado, tomatoes, red onion, cilantro, and lime juice. Gently mix to create the avocado salsa.
3. Warm the corn tortillas in a dry pan or microwave for a few seconds until pliable.
4. Assemble the tacos by placing a portion of spicy chicken on each tortilla, topped with avocado salsa.
5. Serve immediately and enjoy your delicious spicy chicken tacos!

Savory Chicken and Vegetable Stir-Fry

Using leftover rotisserie chicken to whip up a stir-fry is a game changer. This dish is packed with vibrant vegetables, making it a colorful and nutritious meal. The combination of tender chicken and fresh veggies creates a delightful harmony of flavors that is both satisfying and quick to prepare.

In just a matter of minutes, you can have a delicious dinner on the table. This stir-fry is all about convenience and taste, making it a perfect option for busy weeknights. Let’s jump into the recipe!

Ingredients

• 2 cups rotisserie chicken, shredded
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced thin
• 2 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
2. Add the sliced bell peppers, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
3. Stir in the shredded chicken, soy sauce, and sesame oil. Cook for another 3-4 minutes until everything is heated through.
4. Season with salt and pepper to taste. Toss in the chopped green onions before serving.
5. Serve hot over rice or noodles for a complete meal.

Lemon Garlic Chicken Quinoa Bowl

This Lemon Garlic Chicken Quinoa Bowl is a fresh twist on using leftover rotisserie chicken. Bursting with vibrant flavors, the dish combines tender chicken with a zesty lemon and garlic dressing, perfectly complementing the fluffy quinoa. It’s simple to whip up and makes for a great healthy meal or lunch option that feels indulgent without the heaviness.

The blend of juicy tomatoes, crunchy bell peppers, and a splash of bright lemon makes this bowl a delightful experience for your taste buds. Plus, customizing it with your favorite veggies is a breeze!

Ingredients

• 2 cups cooked quinoa
• 2 cups rotisserie chicken, shredded
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper to create the dressing.
2. Add the cooked quinoa to the bowl and toss it with the dressing until well combined.
3. Fold in the shredded rotisserie chicken, cherry tomatoes, and bell peppers, mixing gently to incorporate.
4. Serve the quinoa bowl in individual bowls, garnishing with fresh cilantro and extra lemon wedges if desired.
5. Enjoy your refreshing Lemon Garlic Chicken Quinoa Bowl!

Chicken Enchiladas with Green Sauce

These chicken enchiladas with green sauce are a fantastic way to use up leftover rotisserie chicken. They’re packed with flavor, featuring tender chicken wrapped in soft tortillas and smothered in a zesty green sauce. This dish hits all the right notes: savory, comforting, and oh-so-satisfying.

The best part? Making these enchiladas is a breeze! With minimal prep time, you can have a delicious meal ready in no time. Perfect for busy weeknights or when you want to impress your friends with a homemade treat.

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 8 small flour or corn tortillas
• 2 cups green enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup sour cream
• 1/2 cup chopped green onions (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the shredded chicken with half of the green enchilada sauce.
3. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
4. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Serve with a dollop of sour cream and garnish with green onions.

Stuffed Bell Peppers with Chicken and Rice

Stuffed bell peppers are a wonderful way to revamp leftover rotisserie chicken into a vibrant and satisfying meal. This recipe combines tender chicken with fluffy rice, all seasoned perfectly and nestled within colorful bell peppers. The sweet crunch of the peppers complements the savory filling, making each bite delightful.

Not only is this dish simple to prepare, but it’s also a fun way to get the whole family involved in the kitchen. You can personalize the filling with your favorite spices and ingredients, making it a versatile weeknight option that’s sure to please everyone.

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked rotisserie chicken, shredded
• 1 cup cooked rice
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the shredded chicken, cooked rice, diced tomatoes, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
4. Stuff each bell pepper with the chicken and rice mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish. Top each with shredded cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Buffalo Chicken Sliders with Blue Cheese

Buffalo chicken sliders are the perfect way to revamp leftover rotisserie chicken. The combination of spicy buffalo sauce and creamy blue cheese makes these sliders a taste sensation that everyone will love. Plus, they are super simple to make, so you can whip them up in no time, whether it’s game day or a casual get-together.

These sliders are not only packed with flavor but also have a nice kick that’s balanced by the coolness of the blue cheese. Served on soft slider buns and accompanied by crunchy celery sticks, they’re an irresistible treat. Let’s get cooking!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1/2 cup buffalo sauce
• 1/4 cup blue cheese dressing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 slider buns
• 1/2 cup crumbled blue cheese
• Fresh parsley, chopped (for garnish)
• Celery sticks (for serving)

Instructions

1. Mix Chicken: In a bowl, combine the shredded chicken, buffalo sauce, garlic powder, and onion powder. Mix well until the chicken is fully coated.
2. Prepare Buns: Slice the slider buns in half and place the bottom half on a serving platter.
3. Assemble Sliders: Spoon the buffalo chicken mixture onto each bun bottom. Top with crumbled blue cheese and a drizzle of blue cheese dressing.
4. Top and Serve: Place the top bun on each slider. Garnish with chopped parsley and serve with celery sticks on the side.

Chicken Curry with Coconut Milk

Chicken curry with coconut milk is a delightful dish that brings together tender chicken and rich, creamy flavors. This curry is mildly spiced, making it perfect for those who enjoy a warm, comforting meal without overwhelming heat. It’s an easy recipe to whip up, especially if you’re using leftover rotisserie chicken.

The combination of coconut milk and spices creates a smooth, luscious sauce that coats the chicken beautifully. Serve it over rice for a satisfying dinner that feels special, yet requires minimal effort. This recipe is not just a great way to use leftovers, but it also elevates them into something truly delicious!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder and turmeric, mixing well to coat the onions.
4. Pour in the diced tomatoes and coconut milk, stirring until combined. Let it simmer for about 5 minutes.
5. Add the shredded rotisserie chicken to the skillet, seasoning with salt and pepper. Cook until heated through, about 5-7 minutes.
6. Serve the curry over cooked rice, garnished with fresh cilantro.

Chicken Caesar Wraps with Crispy Bacon

Chicken Caesar wraps with crispy bacon are a fantastic way to use leftover rotisserie chicken. These wraps are bursting with flavors, combining tender chicken, crunchy lettuce, and crispy bacon, all drizzled with creamy Caesar dressing. It’s a delightful and satisfying option for lunch or a quick dinner.

They’re super easy to make and perfect for those busy weeknights or when you want a tasty meal without a lot of fuss. Grab your favorite tortillas and get ready to roll up a delicious wrap that everyone will love!

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 4 large tortillas
• 4 strips of crispy bacon, chopped
• 2 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/2 cup Parmesan cheese, grated
• Optional: sliced tomatoes or cucumbers

Instructions

1. Start by preparing your ingredients. Chop the romaine lettuce, and cook the bacon until crispy. If you want extra veggies, slice up some tomatoes or cucumbers.
2. Lay out a tortilla and spread a generous amount of Caesar dressing over it. This will add flavor and help keep your wrap together.
3. Layer the shredded chicken, chopped bacon, romaine lettuce, and Parmesan cheese on top of the dressing.
4. If you’re using tomatoes or cucumbers, add those as well for some freshness.
5. Wrap the tortilla tightly, folding in the sides as you roll it up. Cut in half if desired, and serve immediately.

Herbed Chicken and Spinach Stuffed Shells

Herbed Chicken and Spinach Stuffed Shells are a delightful way to enjoy leftover rotisserie chicken. This dish combines tender pasta shells with a creamy, flavorful filling of shredded chicken, fresh spinach, and herbs, all baked in a rich tomato sauce. The combination of flavors is comforting and satisfying, making it a perfect family meal.

Not only is this recipe simple to prepare, but it also packs a punch of nutrition with the addition of spinach. It’s a fantastic way to make the most of your leftovers while keeping dinner interesting and delicious!

Ingredients

• 12 jumbo pasta shells
• 2 cups cooked rotisserie chicken, shredded
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 jar (24 oz) marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a bowl, combine shredded chicken, chopped spinach, ricotta cheese, Parmesan cheese, basil, garlic powder, salt, and pepper. Mix until well combined.
4. Stuff each pasta shell with the chicken mixture and place them in a baking dish lined with half of the marinara sauce.
5. Top the stuffed shells with the remaining marinara sauce and sprinkle with mozzarella cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Serve hot and enjoy!