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CHICKEN STUFFED SHELLS WITH CHEESE
SAUCE
 
1 box tube shaped pasta, uncooked

These are easier to fill than shells.

FILLING:

1 1/2 c. chopped cooked chicken (turkey, tuna, etc.)
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. minced parsley (4 tsp. dried parsley)
1/4 tsp. ground thyme
1/4 tsp. garlic salt
1 c. grated sharp cheddar cheese
1/4 c. dry white wine
Salt and pepper to taste

SAUCE:

1/2 c. butter
1/2 c. flour
3 c. chicken broth
1 c. milk
2 c. grated sharp cheddar cheese
1/4 tsp. Tabasco
Salt and pepper to taste

Don't cook shells before filling. Combine all filling ingredients; salt and pepper to taste. In saucepan, melt butter and add flour. Stir in broth and milk; cook until thickened; stirring frequently. Add remaining ingredients to sauce. Fill shells with filling. Cover bottom of baking dish (9 x 13) with 1 cup cheese sauce.

Arrange shells in single layer leaving room for expansion. Cover with remaining sauce. Cover dish with foil and bake at 375 degrees for 1 hour. Microwave: Cover dish with plastic wrap. Cook on high for 6 minutes, then approximately 25 minutes on medium low, turning occasionally.

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