Baked Shells With Chicken And Mushrooms - cooking recipe

Ingredients

2 (10 oz.) containers Buitoni refrigerated portabello mushroom alfredo sauce
1 lb. dry medium shell pasta, prepared according to pkg. directions and kept warm
2 c. cooked diced chicken
1 c. frozen peas, thawed
2 (4 oz.) cans sliced mushrooms, drained
1/4 c. (1 oz.) grated Parmesan cheese
1/4 c. dry bread crumbs

Preparation

Preheat oven to 350\u00b0. Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture. Bake for 20 minutes. Serves 8.