Creamy Chicken Stuffed Shells

by Diane Crook

1-1/2 cup chopped cooked chicken

1/2 cup finely chopped onion

1/4 cup chopped parsley

1/2 tsp ground thyme

1/2 cup grated cheese

1 clove garlic

1/2 cup chopped celery

1/4 cup water

salt and pepper

Sauce:

1/2 cup flour

1/2 cup margarine

3 cup broth

1 cup milk 

2 cup grated cheese

Melt butter in sauce pan and add flour.  Stir in broth and milk.  Stir till it thickens.  Slowly add cheese till it melts

Cook large pasta shells as directed, drain fill, put 1 cup sauce in 9 x 13 pan.  Place shells in pan - cover with sauce.  Bake covered - 375° for 1 hour.