Cheesy Chicken & Broccoli Stuffed Shells

• 1 (16 ounce) box jumbo pasta shells
• 2 tablespoons butter
• 3/4 cup chopped onion
• 2 (10 ounce) bags frozen broccoli, thawed &, well drained
• 1 1/2 cups cooked chicken, chopped
• 1 cup light cream or 1 cup half-and-half
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• 1 egg, slightly beaten
• 1/4 cup butter
• 1 1/2 teaspoons instant chicken broth
• 1/8 teaspoon pepper
• 1/4 cup flour
• 1 cup milk
• 1/2 cup grated parmesan cheese

1. Preheat oven to 350u0b0.
2. Cook shells as directed--don't overcook because they will cook in oven again.
3. Cool shells in a large bowl of COLD water; set aside for now.
4. Saute onion in 2 tablespoons of butter until tender, about 5 minutes.
5. Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
6. Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
7. Stir in milk and cream; bring to a boil, stirring constantly.
8. Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
9. Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
10. Stuff each shell with broccoli and chicken mixture; put shells in dish.
11. Spoon remaining sauce over shells and sprinkle with Parmesan.
12. Bake 30-35 minutes or until hot and bubbly.

jumbo pasta shells, butter, onion, frozen broccoli, chicken, light cream, mozzarella cheese, sour cream, egg, butter, chicken broth, pepper, flour, milk, parmesan cheese

Taken from www.food.com/recipe/cheesy-chicken-broccoli-stuffed-shells-35860 (may not work)