Step 1: Prepare the Chicken

If not using rotisserie chicken, cook and shred 2 cups of chicken:

• Boiling Method: Boil chicken breasts for 15-20 minutes, cool, then shred.
• Baking Method: Bake at 375°F (190°C) for 25 minutes, cool, then shred.

Step 2: Make the Filling

• In a large bowl, mix ricotta, mozzarella, and Parmesan cheese.
• Stir in the beaten egg, garlic powder, Italian seasoning, salt, and black pepper.
• Fold in the shredded chicken (and any optional veggies).

Step 3: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Cook pasta shells 2 minutes less than the package instructions (they will cook further in the oven).
3. Drain and rinse with cold water to prevent sticking.

Step 4: Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish.
3. Fill each shell with 2 tablespoons of the chicken mixture and place in the dish.
4. Pour the remaining 1 cup of sauce over the shells.
5. Sprinkle with extra mozzarella cheese.

Step 5: Bake

1. Cover with foil and bake for 25-30 minutes, until the sauce is bubbly.
2. Remove foil and bake for another 5 minutes to brown the cheese.
3. Let rest for 5 minutes before serving.