It turned out great! We both really liked the chicken and cheese in the shells. I made this in two 9x9-inch pans. I baked one for dinner and froze the other one for dinner another night. The shells were great at dinner and even better reheated for lunch the next day! Serve these Chicken Parmesan Stuffed Shells with a salad and some garlic bread for a delicious Italian feast!
Chicken Parmesan Stuffed Shells
- 24 jumbo pasta shells
- 24 pieces frozen popcorn chicken (made need more if the pieces are small)
- 15 oz cottage cheese (can use ricotta)
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
- 2 Tbsp dried parsley
- 1 egg
- 1 (24-26oz) jar spaghetti sauce
Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook jumbo pasta shells according to package. Drain and cool.
Combine cottage cheese, parmesan cheese, egg, dried parsley and 1 cup mozzarella cheese.
Stuff pasta shells with cheese mixture and one piece of chicken per shell. Place shells in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. (Can freeze at this point)
Bake for 25-30 minutes, until bubbly.
CONNECT WITH PLAIN CHICKEN