OAMC Cheese & Chicken Shells
- 12 jumbo pasta shells
- 1 egg, beaten
- 12 cup cottage cheese
- 1 cup chicken, cooked and shredded
- 12 cup mozzarella cheese, grated
- 12 cup carrot, grated
- 1 garlic clove, minced
- 14 teaspoon salt
- pepper, to taste
- 1 34 cups milk
- 2 tablespoons cornstarch
- 1 cup swiss cheese, grated
- 18 teaspoon nutmeg
- Prep day: In mixing bowl, combine beaten egg, cottage cheese, chicken, mozarella cheese, grated carrot, garlic, salt & pepper.
- Spoon into cooked pasta shells.
- In medium saucepan, combine milk and cornstarch; cook and stir until thickened and bubbly.
- Add Swiss cheese and nutmeg.
- Stir until cheese is melted.
- Place stuffed shells in freezer safe pan.
- Spoon sauce evenly over shells.
- Cover, label and freeze.
- Serving day: Thaw completely the night before and bake at 350 for 1/2 an hour, or until heated through.
pasta shells, egg, cottage cheese, chicken, mozzarella cheese, carrot, garlic, salt, pepper, milk, cornstarch, swiss cheese, nutmeg
Taken from www.food.com/recipe/oamc-cheese-chicken-shells-384558 (may not work)