2cupsshredded cooked chicken e.g. rotisserie chicken
Juice of 1/2 lemon (about 1 tbsp)
1/2cupfreshly grated parmesan cheese
Salt & pepperto taste
Boil a large salted pot of water and cook the pasta shells al dente according to package directions.
Preheat oven to 400F and move the rack to the middle position.
Add the chicken, cream cheese, lemon juice, garlic powder, parmesan cheese, and salt & pepper (I'm quite generous with it) to a bowl and stir it together until you've got a smooth mixture.
Grease the inside of an oven-proof skillet or baking dish with the olive oil to minimize the shells/cheese sticking on.
Drain the shells once they're cooked, and then spoon the mixture into each shell (I like to use a teaspoon to do this).
Arrange the shells in the skillet or baking dish. Sprinkle the mozzarella over top. Bake for 20-25 minutes. If you want the cheese to brown, broil it for a few minutes on high (watch that it doesn't burn). Serve immediately.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.