Chicken-Ricotta Stuffed Shells

• 6 uncooked jumbo pasta shells
• 2/3 cup ricotta cheese
• 2 ounces cream cheese, softened
• 1/8 teaspoon chicken bouillon granules
• 2/3 cup shredded cooked chicken breast
• 2 tablespoons shredded Parmesan cheese
• 1/3 cup heavy whipping cream or half-and-half cream
• 1 tablespoon butter
• 5 tablespoons shredded Parmesan cheese, divided
• 1/2 teaspoon dried parsley flakes

1. Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
2. In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
3. Cover and bake at 350u0b0 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.

jumbo pasta, ricotta cheese, cream cheese, chicken bouillon granules, chicken breast, parmesan cheese, heavy whipping cream, butter, parmesan cheese, parsley flakes

Taken from www.tasteofhome.com/recipes/chicken-ricotta-stuffed-shells/ (may not work)