Chicken Stuffed Shells recipe

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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
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

Nutrition Info

575 calories
carbohydrate: 53.5 g
cholesterol: 101.1 mg
fat: 21.6 g
fiber: 2.3 g
protein: 38.5 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1435.8 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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