Ingredients
- 12 large pasta shells
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup sour cream
- 1 cup mushrooms, chopped
- 1 cup bell peppers, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 cup chicken broth (optional)
Instructions
- Preheat the oven to 375°F (190°C). Prepare pasta shells according to package instructions.
- Sauté the minced garlic and chopped mushrooms in olive oil over medium heat for 3-4 minutes. Add bell peppers and cook another 2 minutes. Season with salt, pepper, and herbs.
- Combine the sautéed vegetables, shredded chicken, cream cheese, half of the shredded cheese, and sour cream in a mixing bowl.
- Stuff each cooked pasta shell with the creamy chicken filling and place them in a greased baking dish.
- Add the chicken broth or sauce over the shells; top with remaining shredded cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
- Let cool slightly before serving. Garnish with fresh herbs, if desired.
Notes
Ensure not to overcook the pasta and use a sauce or broth to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: High Protein