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Ingredients
- 36 jumbo pasta shells
- 1 Tbsp. olive oil
- 1 small onion, finely chopped
- 1 cup thinly sliced mushrooms
- 3 cups finely minced cooked chicken
- 1 cup Kraft 100% Parmesan Grated Cheese, divided
- 1/2 cup sour cream, regular or light
- 1/4 cup finely minced fresh parsley
- 1/4 tsp. nutmeg
- 1 can (680 mL) pasta sauce, divided
Details
Servings 9
Preparation time 30mins
Cooking time 60mins
Adapted from kraftcanada.com
Preparation
Step 1
Cook shells according to package directions.
Heat oil; cook onion and mushrooms 5 minutes. In large bowl, combine mushroom mixture with chicken, 3/4 cup of the Parmesan cheese, sour cream, parsley, and nutmeg. Season to taste.
Spread 1/2 of the pasta sauce in bottom of 13x9x2-inch baking pan. Fill each shell with a rounded tablespoon of chicken mixture. Arrange stuffed shells in single layer and top with remaining sauce. Sprinkle with remaining Parmesan cheese.
Bake at 350°F for about 30 minutes, or until tender.
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