Add half of the Marinara sauce to the pan and spread evenly.
Combine Ricotta, Chicken, Italian Seasoning, Salt, Pepper and One Cup of each shredded Cheese in a Large Mixing Bowl.
Fill each shell with about a Tablespoon of Mixture.
Place in Baking Pan, open side UP. Top with remaining sauce and cheeses. Sprinkle with Bread Crumbs
Bake for 25 Minutes.
Garnish with Parsley and serve Hot.
Notes
Refrigerate any leftovers in a sealed container to preserve freshness.This works really well with all chicken parts: Breasts, Leg Meat, Boneless Thighs, etc. Just shred your leftovers or cook new parts to 165°F internal temp before using.Feel free to substitute Turkey for Chicken in desired.