Chicken Alfredo Stuffed Shells

• 1 package (12 ounces) jumbo pasta shells
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 3-1/4 cups grated Parmesan cheese, divided
• 1 cup shredded part-skim mozzarella cheese
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup butter, cubed
• 2 garlic cloves, minced
• 2 cups heavy whipping cream

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms.
4. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
5. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
6. If desired, cover and freeze unbaked shells for up to 1 month.
7. To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

jumbo pasta shells, chicken breasts, olive oil, baby portobello mushrooms, egg, ricotta cheese, parmesan cheese, mozzarella cheese, parsley flakes, salt, pepper, butter, garlic, heavy whipping cream

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