- 1/2 package jumbo pasta shells
- 2 chicken breasts, chopped
- 1 onion, chopped
- 1 egg
- 1 cup dry bread crumbs (I blend cracker crumbs)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- salt and pepper to taste
- Shredded mozzarella cheese
- Shredded Cheddar cheese
- 1 can tomato sauce
Preheat oven to 350 degrees. Bring a pot of water to a boil. Add the pasta and cook until al dente. Drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
In skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
Fill shells with chicken mixture and place in a 9 x 9 baking dish. Cover all shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.