This dish was a real hit with Little Steven, so it'll go back into rotation for us!
Cheesy Chicken Stuffed Shells
1 package Jumbo Shells
Cook Shells until al dente; set aside to cool so they're not too hot to handle.
For the Chicken Mixture:
(this should be done ahead of time - crock pot style)
1 lb Frozen Chicken
1 cup Chicken Stock
2 tbsp Italian Seasoning (or 1 tsp each of Basil, Oregano, and Rosemary)
2 cups Ricotta Cheese
Put Chicken, Chicken Stock, and Seasoning in a crock pot on high for 3.5-4 hours. When the Chicken is cooked through, add your Ricotta Cheese and allow to mix.
For the Alfredo Sauce:
1/2 cup Butter
1 tbsp Garlic Salt
1/2 cup Flour
2 cups Chicken Broth
1 1/2 cups Milk
4 cups Mozarella Cheese
Melt Butter in a saucepan on Medium heat. Stir in your Garlic Salt and Flour; simmer until it bubbles. Mix in Broth and Milk and boil for 1 minute (stirring constantly so Flour doesn't get chunky). Stir in Mozarella Cheese until melted. Remove from heat and set aside.
In a baking dish, pour half of your Alfredo Sauce to coat the bottom. Begin to stuff your Shells with the Chicken Mixture and add open face up to dish. When all Shells are stuffed, pour the remaining Alfredo Sauce over top and top with additional cheese (if desired). Bake at 350 for 15-20 minutes.