THREE CHEESE & CHICKEN STUFFED SHELLS

THREE CHEESE & CHICKEN STUFFED SHELLS 6 ounces large shell pasta 1 chicken breast half, cooked and diced 8 ounces ricotta cheese 3 ounces shredded mozzarella cheese, divided 3 ounces shredded Monterey Jack cheese 1 tablespoon sour cream 3 tablespoons dried bread crumbs 3 tablespoons chopped fresh parsley salt and pepper to taste 1 cup spaghetti sauce Preheat oven to 350F. Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside. In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well. Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven uncovered for 40 minutes; serve warm.