Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo pasta shells
  • 2 cups chicken (cooked and shredded )
  • 1 cup ricotta cheese ((or cottage cheese))
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley
  • salt and pepper (to taste)
  • 10.5 ounces condensed cream of chicken soup
  • 12 ounces evaporated milk
  • 4 ounces herb & garlic cream cheese
  • 1 1/2 cups mozzarella cheese (divided)

Instruction

  • Preheat oven to 350°F. 
  • Boil and drain pasta shells until al dente. Rinse in cold water and set aside.
  • In a medium sized bowl combine the shredded chicken, ricotta cheese, 1/4 cup parmesan cheese, garlic powder, parsley, and salt & pepper to taste.
  • Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed.
  • Add cream cheese to soup mixture stirring over medium heat until melted. Remove from heat and stir in 1 cup mozzarella cheese
  • Fill pasta shells with chicken mixture and place in a 9x13 pan. Top with sauce and remaining mozzarella cheese. Bake until hot & bubbly (about 25 minutes).