Chicken Pasta Shells

Continuing my cooking inside rather than "everything has to be cooked on a grill" adventure, and having almost 2 lbs of chicken shredded and ready to use, I was very pleased with this dish.It truely was a dish that consisted of just what was in the fridge and cabinets and no recipe required typed dish.
A mirepoix or Cajun version of it with carrots and mushrooms was the base and then the chicken was added followed by a little of the cheese sauce. After the mixture cooled enough to handle and the pasta shells were ready the shells were stuffed and placed in a casserole dish with the remaining cheese sauce poured over.
Just heated through and the dish was ready to serve with yeast rolls and Cobb Salad.