Cheesy Chicken Alfredo Stuffed Shells

By vealam

Ingredients

• Alfredo Sauce:
• 20-25 jumbo shells
• 2 cups shredded cooked chicken
• 2 cups cottage cheese
• 4 ounces cream cheese, softened
• 2 cups mozzarella cheese, divided
• 1 teaspoon Italian seasoning
• 8 ounces mushrooms
• 1 egg, slightly beaten
• 2 and 1/2 cups Alfredo sauce
• 2 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 3/4 cup finely grated parmesan cheese
• 2 cloves garlic, finely grated
• 1/2 teaspoon salt 1/2 teaspoon black pepper
• 1/2 teaspoon dried parsley

Details

Servings 1
Preparation time 15mins
Cooking time 65mins
Adapted from centercutcook.com

Preparation

Step 1

Alfredo Sauce:
In a large saucepan, melt butter over medium heat. Increase the heat a bit to medium high and add 1 cup heavy whipping cream. Bring the sauce to a gentle boil, then reduce the heat to medium low and simmer for about 10 minutes. As it simmers, the sauce will start to thicken. Stir in salt and black pepper to taste, parsley, and grated garlic. Reduce the heat to low, then stir in the finely grated parmesan cheese and continue stirring until all of the parmesan cheese has melted. Remove from the heat. Adjust salt and pepper as needed and serve immediately with the pasta of your choice.


Preheat oven to 350 degrees.
Cook shells according to package directions.
In a small non-stick skillet, cook mushrooms until browned, about 8-10 minutes.
In a large bowl combine shredded cooked chicken, 2 cups cottage cheese, 4 ounces softened cream cheese, and 1 cup mozzarella cheese. Season with Italian seasoning. Add in 1 egg, slightly beaten.
Pour half of the alfredo sauce on the bottom of a 9 x 13 inch casserole dish.
Fill the shells with the filling, then arrange the shells on top of the sauce.
Top with remaining sauce. Cover and bake for 35-40 minutes, then top with remaining 1 cup mozzarella cheese and bake uncovered for 8-10 minutes longer, until the cheese has melted.
You’ll have enough filling for about 20-25 jumbo stuffed shells.