1 1/2 c. to 2 c. chicken or any leftover meat
1/2 lb. mushrooms
3 cloves garlic
6 sprigs parsley
2 tsp. dried tarragon
1 egg
1 tsp. salt
1 tsp. pepper
1/2 tsp. Tabasco
1 tbsp. lemon juice
30 (2 inch) shells
2 c. Gruyere (grated) cheese
2 to 3 c. tomato sauce (spaghetti)

Combine meat, mushrooms, garlic, parsley, tarragon, egg, salt, pepper, Tabasco and lemon juice in bowl of food processor and process until well blended.

Cook and drain shells and spoon some of the filling into each shell. Lay them in buttered baking dish, open sides up. Sprinkle with most of the cheese, cover with sauce, then remainder of cheese. Bake at 350 degrees for 30 minutes or until bubbly hot.