Creamy Chicken and Mushroom Stuffed Shells

Creamy Chicken and Mushroom Stuffed Shells

Ingredients:

For the Filling:

• 1 lb (450 g) cooked chicken breast, shredded

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 egg

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 20-24 jumbo pasta shells, cooked al dente

For the Sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 8 oz (225 g) mushrooms, sliced

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese

• Salt and pepper to taste

• 1/2 tsp dried thyme or Italian seasoning (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Cook Shells:

   • Boil jumbo pasta shells until just al dente. Drain and set aside.

3. Prepare the Filling:

   • In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

4. Make the Sauce:

   • In a skillet over medium heat, melt butter.

   • Add onions and cook until translucent.

   • Add garlic and mushrooms, sauté until mushrooms are tender and browned.

   • Sprinkle in the flour and stir to form a roux.

   • Slowly whisk in milk and cream, stirring constantly until sauce thickens.

   • Stir in Parmesan cheese, season with salt, pepper, and thyme or Italian seasoning.

5. Assemble the Dish:

   • Spread a layer of sauce on the bottom of a 9×13 inch baking dish.

   • Stuff each shell with the chicken filling and place it in the dish.

   • Pour remaining sauce over the shells.

   • Sprinkle extra mozzarella and Parmesan over the top, if desired.

6. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake for another 10-15 minutes, or until golden and bubbly.

7. Garnish and Serve:

   • Garnish with chopped parsley and serve warm.