Chicken and Mushroom Stuffed Shells

Ingredients

Chicken (fillet) 400 g

Mushrooms 400 g

Cheese 150 g

Onion 1

Sour cream 5 tbsp

Conchiglioni pasta 7

Olive oil 3 tbsp

Salt to taste

Spices to taste

Wash and cut the chicken fillet into small strips, add salt and spices to taste, and mix well. The meat should be evenly coated with the spices. Dice the mushrooms and onion into small cubes.

Fry the onion in olive oil until translucent. Then add the meat and fry for about five minutes.

Then add the mushrooms, and after 7 minutes, add the sour cream. Simmer for a couple more minutes. Boil the conchiglioni shells until half-cooked and cool until warm.

 Fill the shells with the prepared julienne and arrange them on a greased baking sheet. Preheat the oven to 180°C for 10 minutes.

After this, serve immediately.

Enjoy!