On the stovetop, cook 1-½ to 2 lb boneless skinless chicken breasts in 2 cups of chicken broth over medium-high heat, covered. Cook each side to ensure chicken is fully cooked. Once cooked, set aside.

Boil 1 lb pasta shells in salted water. Cook until pasta is al dente. Don't overcook.

While pasta is cooking, shred chicken.

Place chicken in a large mixing bowl and add white onion and green onions. Mix.

Add spinach and 1 cup mozzarella cheese. Mix.

Sprinkle in seasoning salt and black pepper. Mix.

Add egg. Mix.

Spread 1 cup of spaghetti sauce on the bottom of a 9 x 13 baking dish.

Using a spoon, stuff pasta shells with chicken filling.

Place shells on top of sauce.

Add additional sauce on top of some or all of the shells.

Top with remaining mozzarella cheese.

Cook in preheated 350-degree oven for 25 minutes.

Serve warm and enjoy!