Ingredients
8
8 servings
- •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
Instructions
- 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 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 575
- Carbohydrate: 54g
- Fat: 22g
- Fiber: 2g
- Protein: 39g
- Sugar: 4g
Related Recipes
Chicken and Cheese Stuffed Jumbo Shells
Jumbo Stuffed Shells
Stuffed Shells IV
Crystal's Chicken and Stuffing Casserole
Lasagna Stuffed Shells
Stuffed Shells
Buffalo Chicken Stuffed Shells
Mexican Stuffed Shells with Turkey
Cheeseburger Stuffed Shells
Mexican Stuffed Shells
Sour Cream Chicken and Stuffing
