Cheesy Chicken & Broccoli Stuffed Shells - cooking recipe

Ingredients

1 (16 ounce) box jumbo pasta shells
2 tablespoons butter
3/4 cup chopped onion
2 (10 ounce) bags frozen broccoli, thawed &, well drained
1 1/2 cups cooked chicken, chopped
1 cup light cream or 1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup butter
1 1/2 teaspoons instant chicken broth
1/8 teaspoon pepper
1/4 cup flour
1 cup milk
1/2 cup grated parmesan cheese

Preparation

Preheat oven to 350\u00b0.
Cook shells as directed--don't overcook because they will cook in oven again.
Cool shells in a large bowl of COLD water; set aside for now.
Saute onion in 2 tablespoons of butter until tender, about 5 minutes.
Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
Stir in milk and cream; bring to a boil, stirring constantly.
Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
Stuff each shell with broccoli and chicken mixture; put shells in dish.
Spoon remaining sauce over shells and sprinkle with Parmesan.
Bake 30-35 minutes or until hot and bubbly.