CREAMY STUFFED SHELLS

(Submitted by Sue)

SERVES 4-6

Sue writes: "Here is a recipe that is great to use chunks of leftover holiday turkey or chicken. You can also use fresh uncooked boneless chicken breast with this or even ham."

INGREDIENTS

1 box jumbo stuffing shells

2 tablespoons butter

3/4 cup chopped onions

2 packages (10-ounces each) frozen broccoli, thawed and well drained

About 1-1/2 cups cooked and chopped chicken

1 cup light cream or half and half

1-1/2 cups shredded mozzarella cheese

1/2 cup dairy sour cream

1 egg slightly beaten

1/4 cup butter

1-1/2 teaspoons instant chicken broth

1/8 teaspoon pepper

1/4 cup flour

1 cup milk

1/2 cup grated Parmesan cheese

Preheat oven to 350° F. Cook shells according to package. Please don't over cook as they will cook more in the oven. Cool the shells in a large bowl of COLD water and set aside. Sauté the onions in 2 tablespoons of butter until tender, about 5 minutes. Combine the broccoli, onions, mozzarella cheese, sour cream, egg and chicken chunks and set aside. Melt 1/4 cup butter in a saucepan, stir in the flour, instant bouillon and pepper. Stir in the milk and the cream. Bring to a boil, stirring constantly. Boil and stir one minute until thickened. Remove the shells from the water, strain and pat dry with paper towels. Spread a small amount of sauce on bottom of 2 quart rectangular baking dish. Stuff each shell with the broccoli and chicken mixture. Put shells in the baking dish. Spoon remaining sauce over the shells. Sprinkle with the Parmesan cheese. Bake 30 to 35 minutes or until hot and bubbly. You may omit the chicken if you wish and just have a veggie pasta dish.

About Sue: Sue's email address is MOM2DKB@aol.com. Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

Other recipes submitted by Sue:

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