Monday, September 20, 2010

Chicken Stuffed Shells ***

I've had this one for so long that I can't even remember where I got it.  I know it was somewhere on the web. 
Anyway, we loved this one.  It takes a little bit longer to cook than most recipes like this, but it was really good.  I sometimes get a craving for Stove Top, for some reason, and this really hit the spot.  The gravy on it is yummy too, even though it's just broth and cream of mushroom.  The kids ate it up.  I did have to use manicotti noodles, since the store didn't have the jumbo ones.  I hate stuffing manicotti noodles, but I really think I like the way they taste in this more than the jumbo shells.  I didn't have enough time to put it all together tonight, so I mixed up the stuffing and stuffed the shells last night.  I also mixed the soup and broth but left them in another container.  I threw both in the fridge until I got ready to cook them tonight.  It still only took an hour to cook.  I'll definitely do it that way again next time, since it cuts down on the overall time in the evenings.

Photo of similar recipe,
courtesy of

(luckymommyto2boys ~ Amy ~ somewhere on the web)

2 cups cooked, chicken cut in small pieces
1 box Stove Top chicken stuffing
½ cup mayonnaise
1 box large shells, boiled
2 cans cream of mushroom soup
1 1/4 cup chicken broth
Parmesan cheese

Cook stuffing. Mix the chicken, stuffing and mayo together. Stuff the shells and put in 9 x 13 pan.  Set aside. Combine soup and chicken broth; stir. Pour soup mixture over the shells; sprinkle with cheese. Place in oven 350 degrees for an hr.

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