Community Pick
Amazing Chicken Stuffed Shells
"Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells."
photo by Marsha D.
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
20 shells
ingredients
- 4 cups diced, cooked chicken
- 1 (6 ounce) box chicken flavor stuffing mix
- 1 cup mayonnaise
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 can water
- 20 jumbo pasta shells
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon Mrs. Dash seasoning mix
directions
- Preheat oven to 350 degrees.
- Prepare shells according to package directions and cool.
- Prepare stuffing according to package.
- In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
- Dash.
- Set aside.
- Lightly coat 9x13-inch pan with cooking spray.
- Stuff each shell with a large spoonful of chicken mixture and place in pan.
- Mix soup with water in separate bowl.
- Pour over filled shells.
- Loosely cover with aluminum foil and bake 45 minutes.
- Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
this was really good! it makes a lot, since there are just 2 of us, but it will make some great warmovers. i used manicotti shells because i had them, instead of the giant shells, i'll use them next time. i like the fact that this is a dish i can make up ahead of time, and put it in the frig. and then just add the soup that evening, and it's ready to go in the oven. a keeper for sure! -
This recipe was very easy to make and the result was a pleasing one. Even my children enjoyed this quick recipe. I followed the recipe exactly and I wouldn't change a thing. Thanks -
This made for an easy and very tasty supper. Thanks Manda. We thought the seasonings were just right. My kids liked it because it is different from our usual. -
Manda, this dish is wonderful for leftover chicken! I am always looking for new ideas for using leftovers and this recipe is great! So easy to prepare, it takes practically no effort at all. I made exactly as directed and it produced an excellent and satisfying meal. We enjoyed it so much. Thank you so much for posting! -
Wow! Made this with some leftover chicken and it was so delicous! I think it would work equally well with left over turkey...I'll find out the day after Thanksgiving! I'll be eating off of this all week! Thanks Manda!
see 34 more reviews
Tweaks
-
DELISH!!! wow these are REALLY good! i only made a couple of changes due to lack of available ingredients. i only had a 1/2 cup of mayo in the fridge, so instead of the full cup, i made up the difference with a half a can of cream of mushroom soup, that seemed to work just fine and gave it a nice flavor. i also added a little sage, onion and garlic powder to the mixture (literally just one sprinkle). then in the final step, i used a can of milk instead of water to the cream of chicken soup to make the sauce a little creamier. i also added the rest of the cream of mushroom soup. for the last five minutes of cooking, i removed the tin foil, just to thicken up the sauce a bit. my boyfriend and i absolutely LOVED this dish. so excited to have something new to make with chicken! thanks Manda for a FABULOUS recipe!! -
This recipe is sooo good. I made a couple changes. I used chicken broth instead of water. I also added peas and mushrooms to the stuffing. I didn't add any salt since there is so much in canned soups. This is a very good meal with just a salad!! -
This is a good family recipe. For the first time in weeks my finicky 3 year old actually cleared his plate of this. My sister said it was pretty good though my husband (not a fan of stuffing) didn't like it. I did make few changes because of what was in my pantry: used whole wheat chicken stuffing mix, Miracle Whip Light in lieu of mayo, topped it with jarred light alfredo sauce instead of cream of chicken soup, and sprinkled fresh chopped cilantro on top when it came out of the oven. I'm planning on freezing the leftovers and bringing it to our next church pot luck as I think it would be ideal for that. -
Really yummy, but I did make a change to lower the fat because, of course, I'm on an eternal diet that never works. Anyway, instead of mayo, I substituted a cup of fat free yogurt with just a T or so of Splenda added to cut the "tartness" of the yogurt. I also ommitted the margarine when making the stuffing. My husband raved and raved. Definitely a keeper.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
