Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup prepared stuffing
  • ½ cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 12 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • Fresh parsley, chopped (optional)

Instructions:

  1. Boil salted water and cook the jumbo shells according to package instructions until al dente. Drain and set aside.
  2. In a mixing bowl, combine shredded chicken, stuffing, cream cheese, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. In a skillet, heat olive oil over medium heat. Add chicken broth, heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until slightly thickened.
  4. Preheat oven to 375°F (190°C). Spread a layer of sauce on the bottom of a baking dish. Stuff each cooked shell with the chicken and stuffing mixture. Place stuffed shells in the baking dish.
  5. Pour remaining sauce over the stuffed shells. Sprinkle with remaining cheddar cheese.
  6. Bake in preheated oven for 25-30 minutes, until bubbling and golden on top.
  7. Garnish with chopped parsley before serving.