Million Euro Stuffed Shells

• 2 drops liquid rennet
• 1 quart warm water
• 1 12 cups nonfat dry milk powder
• 14 cup buttermilk (or 1/4 cup yogurt)
• 12 large pasta shells
• 2 boneless skinless chicken breasts
• 1 medium onion, cut into quarters
• 6 ounces fresh shiitake mushrooms, divided
• 12 cup white wine
• 12 cup chicken broth
• 1 sprig fresh basil
• 2 tablespoons fresh lemon juice
• 4 ounces frozen spinach
• 1 12 cups spaghetti sauce

1. The night before, in a nonreactive container (glass or plastic), dissolve the nonfat dry milk in warm water
2. Stir in buttermilk and rennet
3. Allow to stand, undisturbed, in a warm place overnight (5 to 10 hours)
4. Drain the liquid (called whey) and wrap cheese in cheesecloth and squeeze out as much liquid as possible
5. Chill well
6. Cut 2 ounces of mushrooms into quarters
7. In a saucepan, place onions and mushrooms
8. Top with chicken breasts and cover with white wine, chicken broth, lemon juice and basil leaves
9. Bring to boil
10. Reduce heat, cover and poach for 12 minutes
11. Prepare shells according to package directions
12. Remove chicken from pan and discard liquid
13. allow chicken to cool
14. Mince chicken
15. Drain spinach, squeezing as much water from it as possible
16. Chop remaining mushrooms
17. Combine chicken, cheese, mushrooms, and spinach
18. Fill shells
19. Place shells in shallow baking dish and cover with spaghetti sauce
20. bake at 350 degrees for 20 minutes

water, nonfat dry milk, buttermilk, pasta shells, chicken breasts, onion, shiitake mushrooms, white wine, chicken broth, fresh basil, lemon juice, frozen spinach, spaghetti sauce

Taken from www.food.com/recipe/million-euro-stuffed-shells-116422 (may not work)