Cheesy Chicken Alfredo Stuffed Shells
Cheesy chicken Alfredo stuffed shells are made with jumbo pasta shells stuffed with cheese and chicken and topped with creamy alfredo sauce.
Ingredients
- 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 1/2 cups Alfredo sauce (recipe here)
Instructions
- 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.