Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
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]