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Ingredients

• 6 (or more) large pasta shells (cooked al dente)
• FOR STUFFING:
• 1 cup cottage cheese (approx. - I don't measure!)
• 1/4 cup (or more) ricotta (I used low fat)
• Shredded Parmesan (I just shook it in, prob. 1/4 cup)
• Thawed frozen chopped spinach, squeezed dry, approx. 1/4 cup
• 1/2 tsp. dried basil
• salt & pepper to taste
• SAUCE:
• chopped onion (est. 1/4 - 1/2 cup)
• 1 can cream of mushroom (or any you desire, see above)
• 1/2 cup or more sour cream
• Little less than 1 soup can full of milk or chicken broth
• Shredded cheese (about 1/2 to 3/4 cup) I used Italian blend
• Cubed cooked chicken breasts, however much you have, about 1 breast (I had some grilled, but you can used canned)
• 1/2 tsp dried tarragon (again, to taste, I don't measure)
• 1/2 tsp dried thyme ( ")
• McCormick's roasted garlic and bell pepper seasoning - just shook it in (not necessary)
• Shredded cheese (yes more, for sprinkling on top of shells before baking)

Description

This Is What I Came Up With On The Fly The Other Night - Wasn't In The Mood For A Tomatoey Sauce. You Can Change This Recipe Up Many Ways... Using Other Cream Of ' Soups Or Your Own White Sauce And Chicken Broth (done This Before) This Is The Fast Easy

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