Creamy Garlic & Herb Chicken Stuffed Shells
Servings:*
5 servingsIngredients
- 20 jumbo shells
- 2 cups cottage cheese
- 4 ounces cream cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1 lightly beaten egg
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 2 cups shredded mozzarella cheese, divided
- 4 tablespoons butter
- 2 cloves Minced Garlic
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
- Salt and pepper
Directions
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Heat oven to 350 F.
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Bring a pot of water to boil.
- Boil shells according to package directions.http://www.greensnchocolate.com/
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Meanwhile, in a medium bowl, combine cottage cheese, cream cheese, parsley, basil, rosemary, tarragon and egg; stir well to fully combine.
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Season with salt and pepper.
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Fold in shredded chicken and 1 cup of mozzarella cheese. Set mixture aside.
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Melt butter in a medium saucepan over medium heat.
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Add garlic and cook for 1 minute.
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Add heavy cream and milk and stir to combine.
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Bring to a simmer and cook for 10 minutes, until mixture begins to thicken.
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Season with salt and pepper; add Parmesan cheese, stirring well to combine.
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Let cook over medium heat for another 4-5 minutes.
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Spread 1 cup of the alfredo sauce over bottom of a 9×13 pan.
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Stuff each shell with chicken mixture, filling generously and lining up the shells in the pan.
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Pour remaining alfredo sauce over shells.
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Bake at 350 F for 30 minutes.
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Increase oven temperature to 400 F.
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Top shells with remaining mozzarella cheese and bake 10 more minutes, until cheese is melted.
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Serve topped with additional chopped herbs, such as parsley or basil. Enjoy!