Chicken Stuffed Shells

A friend shared this recipe with me a few years ago, she graciously brought our family dinner one night amidst our craziness!  CLICK HERE  She tailored it a bit and I have since tailored it to our own families taste.  It makes GREAT leftovers and is so easy to double or triple the recipe to make a few pans for the freezer!  **The stuffing of the shells is incredibly easy, you know me it better be fast or it isn't happening!

(my version, makes one 8X8 and one 9X13 pan)

4 chicken breasts
1 box jumbo stuffed pasta shells
2 bottle of Classico Four Cheese Alfredo sauce (yummy we like this more than plain alfredo)
1 bag of stuffing (we use the bag but you could use stove top I am sure)
disposable foil pans (or whatever you want to freeze in, zip locs don't work well unless you freeze shells in a single layer and add to ziploc bag after they are frozen).

Boil chicken breasts and in another pan cook jumbo pasta shells according to package directions.
Once pasta shells are done rinse with cold water and allow to cool enough to handle.
Prepare stuffing according to package directions.  Once stuffing is done, add shredded/chopped chicken to the pan and stir to combine.  Add 1/2 of a jar of the alfredo sauce to the chicken mixture and stir to combine.

Stuff each of the pasta shells with about 2-3 Tbsp of chicken mixture and place in foil pan.  Once pan is filled with shells drizzle remaining cheese sauce on top.  (When I made today I used a 1/2 jar on the 8X8 and one whole jar on the 9X13).  Wrap top with foil and freeze!

Cooking
same day: bake at 350 degrees for 30-40min, covered
If frozen: bake at 350 degrees for 60-75 (from frozen) or 45-50minutes from thawed state, covered