Recipe by BrownSugarChef
This is my idea of comfort food! Not very figure-friendly but the taste is so worth it :) I usually avoid using "cream of" anything or instant stuffing, but I make an exception for this recipe. I use boneless chicken breasts, but it's a great way to use up any leftover chicken too. Steps 1-4 can be done ahead of time (and freezes well). This makes a large batch so it's good for feeding a crowd. I like serving this with a side of fresh peas and crusty bread to soak up the sauce.
Top Review by Sydney Mike
Was going to make just half a recipe but when I saw that it freezes well, I made the whole thing! The only change I made was to add 3/4 cup of petite peas to the mix! Another time I'd really like to use my own stuffing & since I always have shredded chicken breast in the freezer . . . Thank you so much for the recipe for these GREAT TASTING STUFFED SHELLS ~ For me, a wonderful new way to use chicken breasts! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
- 1 lb cooked chicken, shredded
- 1 (6 ounce) envelopeof stove top chicken prepared stuffing, cooked according to directions
- 2 (11 ounce) cans Campbell's Cream of Chicken Soup
- 1 (11 ounce) can chicken broth
- 1⁄2 cup mayonnaise
- 32 large pasta shells
- cooking oil
Directions See How It's Made
- Prior to cooking pasta shells, add salt and a few tablespoons of oil to the boiling pot of water. Cook pasta shells according to package directions and drain. Rinse with cold water, drain again and set aside to cool.
- Prepare Stove Top stuffing per directions.
- Preheat oven to 350 degrees. Combine cooked chicken, prepared stuffing, one can of soup, broth, and mayo in a large bowl.
- Stuff each pasta shell with approximately 3 tablespoons of chicken/stuffing mixture. As you stuff, arrange shells in a large glass casserole dish, stuffing side up.
- Spoon the second can of soup over the shells. Bake for 30 mins or until the tops of the shells are golden brown and stuffing mixture is heated through.