Flavorful French onion soup meets creamy, dreamy chicken pasta in this innovative stuffed shells dish.

It marries the traditional French soup flavors with an iconic Italian pasta classic for the best of both worlds.

Ingredients

• 1.25 lbs Springer Mountain Farms Boneless Skinless Chicken Breasts
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 2 teaspoons chicken bouillon
• 1/2 stick unsalted butter
• 3 large sweet onions, thinly sliced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, peeled & minced
• 16 oz jumbo pasta shells
• 16 oz ricotta cheese
• 1 egg
• 4 oz Swiss cheese, shredded
• 1/4 cup grated parmesan
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour 
• 3 cups chicken stock
• 1 tablespoon dry sherry vinegar
• 3/4 cup heavy cream
• 1/2 cup Italian seasoned bread crumbs
• 1.5 cups shredded mozzarella cheese
• fresh Italian parsley, for garnish

Directions

1. Season the chicken with granulated garlic, onion powder and chicken bouillon.
2. Cook the chicken by desired method (4-hours on high in a slow cooker, pan fried or baked).
3. Once fully cooked, shred with two forks and set aside.
4. Melt butter over medium heat in a large skillet.
5. Add the onions, Italian seasoning, salt, and pepper.
6. Stir occasionally, cooking for about 25 - 30 minutes, or until the onions have caramelized.
7. Turn off the heat, stir in the minced garlic, and set aside.
8. While the onions are cooking, cook the pasta shells in boiling water according to the packaged directions. Drain and set aside to cool.
9. Make the shell filling by mixing the ricotta, egg, Swiss cheese, parmesan cheese and half of the caramelized onions together in a large bowl.
10. Stuff each shell with the filling without overstuffing.
11. Place in a casserole dish until all shells are filled.
12. Preheat oven to 400°F.
13. Add 1 tablespoon of butter to a large skillet over medium-high heat, add the flour and continuously whisk together for 1 minute.
14. While whisking, slowly add the chicken stock and then the dry sherry vinegar. Bring to a boil, remove from heat and whisk in the heavy cream.
15. Fold the remaining sauteed onions into the cream sauce.
16. Pour sauce over stuffed shells and sprinkle with Italian seasoned bread crumbs and mozzarella cheese.
17. Bake uncovered for 25 minutes or until a golden crust has formed on the top.
18. Serve immediately with chopped Italian parsley over the top of the casserole for garnish.

Notes on this recipe:

• Cooking / Prep times will vary, depending on the method you cook the chicken. If pan frying or baking, cook the chicken at the same time as caramelizing the onions. If using the slow cooker, start the chicken a couple hours earlier and shred before assembling the stuffed shells. You can also use leftover rotisserie chicken if you prefer.
• If you would like to make a 4-person batch + a 2-person batch to freeze  follow directions up until step 9 for the 2-person batch to freeze. Then pour over the sauce, allow to cool slightly, and cover with foil to freeze. When you’re ready to eat it, simply preheat the oven to 350°F. Remove the foil and sprinkle with breadcrumbs and mozzarella cheese. Place the foil back on, bake for 35 minutes, or until the internal temperature has reached 165°F. Remove foil and crank the heat up to 450°F. Bake for an additional 10 minutes, or until a golden crust has formed. Serve immediately.