Preheat oven to 350F. Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside.
In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.
Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven uncovered for 40 minutes; serve warm.
Originally Submitted
10/31/2011
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You can add this Three Cheese & Chicken Stuffed Shells recipe to your own private DesktopCookbook.
