Cheesy Chicken Alfredo Stuffed Shells

20-25 jumbo shells

2 cups shredded cooked chicken (here’s my recipe for Easy Slow Cooker Shredded Chicken)

2 cups cottage cheese

4 ounces cream cheese (softened)

2 cups mozzarella cheese (divided)

1 tsp Italian seasoning

8 ounces mushrooms

1 egg (slightly beaten)

2 ½ cups Alfredo sauce (recipe here)

Preheat oven to 350 degrees Fahrenheit.
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.

Course🍽️Main Course

Diets🥜Nut-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m