Creamy stuffed pasta shells

Ingredients

Quantity		Ingredient
6	ounces	Bulk sausage
1	cup	Canned chicken
⅛	pack	Saltines
2	tablespoons	White wine
5	ounces	Conchiglioni
¼	cup	Parsley
2		Scallions
¼	pounds	Mushrooms
2	tablespoons	Parsley
½	teaspoon	Celery salt
½	cup	Parmesan cheese
1	tablespoon	Paprika

Directions

Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells.

Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika.

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