Chicken Parm Stuffed Shells

Chicken Parm Stuffed Shells
1 (appx. 1 lb) box large/jumbo pasta shells
8-10 breaded chicken strips, cooked
1 lb. mozzarella cheese
1 jar (quart-size) spaghetti sauce
shredded mozzarella/Parmesan blend, to taste
fresh basil, chopped, to taste

Pre-heat oven to 375-degrees.
Cook pasta shells according to package directions. Drain and allow to cool for easier handling.
Cut chicken strips into 1½ -inch pieces (4-5 pieces per strip)-- you want it to be about the same size as the shells.
Cut cheese into strips (as if you were cutting them to serve with crackers) to your desired thickness.
Place the cheese on top of a chicken piece and stuff inside the shell, putting in a toothpick to hold it together if needed).
Spread about ½ c. of spaghetti sauce over the bottom of a 9x13 glass baking dish.
Place the prepared stuffed shells in the baking dish and cover evenly with remaining spaghetti sauce.
Top with shredded mozzarella/Parmesan blend and bake for 20-25 minutes or until sauce is hot and bubbly.
Let stand for 5-10 minutes before serving.
Top with fresh basil and serve.
jackie austin