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Chicken Stuffed Shells


"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."
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 5 Minutes
Servings:
8

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.