Tomato Cream Chicken Stuffed Shells

• 12 ounces Jumbo pasta shells, cooked al dente 10-11 minutes, drained
• 1/2 pound Precooked chicken, diced small
• 8 ounces Marinara sauce
• 6 ounces Cream cheese, slices into chunks
• 1 Onion, finely diced
• 1 Celery stalk, finely diced
• 2 tablespoons Canola oil
• 3 Garlic cloves
• Splash Red wine
• 1 teaspoon Each: dried parsley, oregano, thyme
• 1 tablespoon Garlic bread seasoning, like Johnny's, or just extra Parmesan cheese, garlic powder, and salt
• 3 ounces Parmesan cheese

1. Put onions in large saute pan. Sprinkle with salt and pepper. Cook onions on low heat until almost carmelized, add celery and cook a couple minutes more. Then add chopped garlic gloves. Deglaze pan with a splash of red wine.
2. Add chicken and cream cheese to pan. Stir until melty, then pour in remaining sauce. Add spices. Bring to simmer. Taste and adjust seasoning.
3. Spray a 9x13 pan with canola oil. Spread a thin layer (about 2 ounces) of marinara sauce in bottom. Place cooked shells in pan, touching. Put a heaping tablespoon of filling in each shell. Using a very small scoop makes this easy.
4. Scatter finely grated Parmesan cheese over the top of each shell, without going too crazy. Keep in mind this is a finger food!
5. Bake at 350 for 20 minutes, then broil a couple of minutes to melt and brown cheese a bit.
6. Can be made the day before, kept in fridge covered in plastic, and baked before serving.

pasta shells, chicken, sauce, cream cheese, onion, celery, canola oil, garlic, red wine, parsley, garlic bread, parmesan cheese

Taken from food52.com/recipes/39426-tomato-cream-chicken-stuffed-shells (may not work)