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Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
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Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
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In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
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Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
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Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
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Makes 8-10 servings.