Chicken stuffed shells in an alfredo sauce.....

I made this the other night and we literally wanted to lick the baking dish. It was super delicious and it's pretty easy to make with the help of some store bough ingredients. The sauce is actually a recipe that I got from Neal's mom. It's used for a slow cooker recipe but I have used it in so many ways.

Ingredients for the sauce:
1 Family size cream of chicken soup
1 8 oz pkg cream cheese at room temperature
1/2 cup milk
1 packer DRY Italian dressing


Directions for the sauce:
Combine all the ingredients and mix till well combined.

Ingredients for the filling:
1 box of the large shells cooked according to the box directions
2 chicken breasts on the bone
fresh herbs of your choice (I used a few leaves of basil a tsp of fresh rosemary and 1/2 tsp thyme)
3 Tbsp roasted red pepper chopped
salt and pepper to taste
4 Tbsp olive oil
1 cup of shredded cheese (I used sharp cheddar)

Directions:
Preheat the over to 375 degrees.

Place the chicken in a baking dish. Separate the skin from the meat and shove the herbs underneath the skin. This gives the chicken a really nice flavor. Drizzle the olive oil all over the chicken then season generously with salt and pepper. Bake for about an hour till the skin is nice and crispy and the meat pulls off the bone. Let the chicken cool then pull off the skin and pull the meat off the bone and shred the meat. Add half the sauce to the meat and mix well then add the roasted red pepper and Tbsp of the leftover sauce mix till combined. Place a few Tbsp of the sauce on the bottom of your baking dish place the shells on top and pour the leftover sauce all over that. Sprinkle the rest of the cheese over the top. Bake for 45 min to an hour at 375 degrees or until nice and brown on top.