Chicken Stuffed Shells

18. Try 25 new recipes (11/25)

A few weeks ago my sister mentioned Chicken Stuffed Shells. Chicken? Pasta? Stuffing? Yum. Downside? It created a lot of dirty pots. The most challenging part was stuffing the shells, which is easy peasy.

I would make this again! It made a ton of shells. I filled a 9x13 pan and a small 6x6 pan. We ate dinner, made 3 lunches and froze the small pan.

Original recipe linked above, below is with my changes.

Chicken Stuffed Shells
Ingredients

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups chicken broth
pepper to taste
2 cans chicken

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
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.
In a saucepan, mix the cream of mushroom soup, cream of chicken soup, and chicken broth. Season pepper. Cook and stir 5 minutes, or until heated through.
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.
Bake 30 minutes in the preheated oven, until bubbly.