Chicken Stuffed Shells

I made these for dinner tonight and we loved them! Hubby went back for seconds!! They came together super easy and were yummy!!!!

I slightly adapted the recipe from HERE

6 ounces large shell pasta (I counted out about 25 shells since some shells break while cooking, I ended up being able to fit about 21 shells in my 9x13 pan but still had some filling left over to fill about 2-3 more shells)
2 chicken breasts 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.