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Wednesday, May 28, 2008

Chicken Stuffed Shells by Jackie

1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
Parmesan cheese
1 12oz. box jumbo shells

Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken and mayonnaise well. Stuff mixture into shells. Mix 2 cans soup and 1 can water. Pour a little on bottom of a 13 x 9 inch pan. Place shells in pan. Pour rest of soup on top. Sprinkle with cheese. Wrap well and freeze.

Serving Day:
Thaw. Bake covered 40 to 60 minutes at 350°. Or bake from frozen for 2 hours.

1 comment:

  1. This is a good one - but different than I expected. It's not "Italian-y" like lasagna - more like a country/what-your-grandma-would-make-type dish. So you could serve a veggie or bread (if you don't mind the added starch... which I don't!), applesauce, corn muffins, or some other country-type side dishes with it.
    One kid liked it (one was just being difficult) so that's a plus too!! :)