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Stuffed Shells with Rotisserie Chicken

Cheese Filling:

2 lbs. ricotta cheese, part-skim
2 cups Parmesan cheese, grated
2 cups mozzarella cheese, shredded
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black ground pepper

Sauce:

2 pints heavy cream
3/4 teaspoon chicken bouillon powder
2 garlic cloves, minced
1 1/2 cups Italian cheese, shredded
salt & pepper, to taste
1 cup Parmesan cheese, grated (for the topping)

Directions:

1.  Boil the spinach in an inch of water until completely wilted.  Drain well and set aside.

2.  Remove the meat from the rotisserie chicken(s) and set aside.

3.  Cook the jumbo shells according to the directions.  (Be sure to remove the shells before they split.)  Drain the shells and place them on wax paper to dry.

4.  In a large bowl, combine the cheese filling ingredients.  Fill the shells with the cheese filling using a decorating bag or use a spoon.

5.  Spray two 13 x 9-inch baking pans with non stick spray.  Place the stuffed shells in each pan.  Add the chicken to each pan so that it is evenly distributed around the shells.  Set aside.

6.  Heat the cream in a large skillet over medium heat.  Add the bouillon powder, garlic, Italian cheese, and salt & pepper.  Stir until the cheese is melted and heated through.  Pour the sauce over all of the shells and chicken.  Sprinkle the Parmesan evenly over the top.

7.  Bake at 350 degrees until bubbly and the cheese has browned about 30 - 40 minutes. 
Serves 8 - 9

Freezing Directions:

I recommend using disposable aluminum baking tins for freezing this meal.  Prepare this recipe through step #6; cover and cool in the refrigerator.  When completely cool, wrap tightly with plastic wrap and aluminum foil.  Label the meal and include the cooking directions.  Freeze up to 2 months.
 




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