Honestly it's not national chicken week...it just seems that way here. I couldn't decide what groceries to get last week and nothing sounded good. I knew my freezer was over crowded with chicken. The good news is that it's not anymore. The bonus of this recipe was I made exactly the right amount of shells to go with the stuffing.
Parmesan Chicken Shells
20 large pasta shells cooked per package directions
2 chicken breasts, cooked and shredded
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup Parmesan cheese
1 large egg
1 1/2 tsp oregano
salt and freshly ground pepper to taste
pasta sauce - either red or alfredo
In a medium bowl, mix together all ingredients except the pasta shells. Blend until well mixed. Using a tablespoon scoop, fill and use to stuff each shell - it's a perfect fit. Place in a greased 9 x 13 baking dish. Cover with aluminum foil and bake for 30 minutes at 350°. Serve with heated pasta sauce and freshly grated Parmesan cheese.