Cheesy Chicken Stuffed Shells

I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 2  chicken breasts, cooked and finely chopped
• 18  jumbo pasta shells, cooked per package directions
• 1⁄4 cup butter
• 1⁄4 cup flour
• 3  cups milk or 3  cups  cream
•  salt
•  pepper
• 1  cup  grated parmesan cheese, divided
• 1  egg, lightly beaten
• 1 (15 ounce) container ricotta cheese
• 1  teaspoon dried parsley
• 3  cups mozzarella cheese, divided
• 1  cup  prepared  marinara sauce

Directions

1. Preheat oven to 350.
2. Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
3. Make white sauce: Melt butter in saucepan and add flour.
4. Cook a little, but don't let butter brown.
5. Add milk and salt, pepper and 1/2 cup parmesan cheese.
6. Cook and stir until thickened.
7. Spread half of the marinara sauce in bottom of pan.
8. Fill cooled shells with chicken mixture.
9. Pour white sauce over shells and drizzle rest of marinara over top.
10. Sprinkle remaining mozzarella over all.
11. Cover and bake about 40 minutes.
12. Uncover and bake another 15 minutes.