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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad. Ingredients:
1 (6 ounce) package dry bread stuffing mix |
1 (12 ounce) package jumbo pasta shells |
1 (10.75 ounce) can condensed cream of celery soup |
1 (10.75 ounce) can condensed cream of chicken soup |
2 (14 ounce) cans chicken broth |
salt and pepper to taste (optional) |
garlic powder (optional) |
1 whole cooked chicken, boned and shredded |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
2. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
3. In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
4. In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
5. Bake 30 minutes in the preheated oven, until bubbly.
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