Chicken Alfredo Stuffed Shells

The dish is so filling but also very yummy!! I served this delcious dish with my cheesy garlic buscuits and a salad! It was a hit here at my house! A must try!!

Ingredients

1 package (12 ounces) jumbo pasta shells

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

2 TBSP olive oil, divided

1/2 pound sliced fresh baby portobello mushrooms (optional)

1 egg, beaten

1 carton (15 ounces) ricotta cheese

3-1/4 cups grated Parmesan cheese, divided

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 tsp dried parsley flakes

3/4 tsp salt

1/2 tsp pepper

1/2 cup butter, cubed

2 garlic cloves, minced

2 cups heavy whipping cream

Directions

Cook pasta according to package directions.

Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.  Remove and set aside.

In the same pan, saute mushrooms in remaining oil until tender; set aside.

In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.

Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture.

Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.

In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute.

Add cream; cook 5 minutes longer.

Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.

Pour sauce over the casserole.

Sprinkle with remaining Parmesan cheese.

Cover and bake at 350° for 30 minutes.

Uncover; bake 10-15 minutes longer or until bubbly. 

ENJOY!!