Chicken Alfredo Stuffed Shells

 2 cups shredded cooked chicken
2 cups cottage cheese
 4 ounces cream cheese, softened
 2 cups mozzarella cheese, divided 
1 teaspoon Italian seasoning
 8 ounces mushrooms
 1 egg, slightly beaten
 2 and 1/2 cups alfredo sauce 

Preheat oven to 350 degrees. Cook shells according to package directions. In a small non-stick skillet, cook mushrooms until browned, about 8-10 minutes. In a large bowl combine shredded cooked chicken, 2 cups cottage cheese, 4 ounces softened cream cheese, and 1 cup mozzarella cheese. Season with Italian seasoning. Add in 1 egg, slightly beaten. Pour half of the alfredo sauce on the bottom of a 9 x 13 inch casserole dish. Fill the shells with the filling, then arrange the shells on top of the sauce. Top with remaining sauce. Cover and bake for 35-40 minutes, then top with remaining 1 cup mozzarella cheese and bake uncovered for 8-10 minutes longer, until the cheese has melted. You’ll have enough filling for about 20-25 jumbo stuffed shells.

** I also added chopped up broccoli**