Chicken Stuffed Pasta Shells |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a different way to use up leftovers, shares Judy Memo of New Castle, Pennsylvania. A casserole of pasta shells filled with moist stuffing, tender chicken chunks and green peas is covered with an easy sauce. Ingredients:
1-1/2 cups cooked stuffing |
2 cups diced cooked chicken or turkey |
1/2 cup frozen peas, thawed |
1/2 cup mayonnaise |
18 jumbo pasta shells, cooked and drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2/3 cup water |
paprika |
minced fresh parsley |
Directions:
1. In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika.
2. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.
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