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Wednesday, August 6, 2008

Chicken Stuffed Shells by Wendy

1 Box Large Shells (for stuffing)
1 Box Stovetop Stuffing
1 stalk celery chopped
2 cups Chicken-chopped or 1 Lg. can of chicken
1 cup Mayo
2 cans Cream of Chicken Soup
1 can water
1 cup Parmesan Cheese

Cook Shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared stuffing. Mix. Fill shells with the stuffing mix using a Medium Scoop (2 Tblsp). Put stuffed shells into 2 baking pans.

To make soup mix, pour soup and water into bowl and mix with whisk.

To eat that night: Spread soup mix over both pans of stuffed shells and sprinkle them with Parmesan cheese.

To freeze: Divide stuffed shells into 2 Ziploc bags. Divide soup mix into 2 quart size Ziploc bags. Fill 2 Ziploc bags with 1/2 cup Parmesan cheese each.

Serving Day:
Thaw completely. Bake covered 40-60 minutes at 350 degrees.

Yields: 12-14 servings


  1. This got thumbs-up ratings all around the table. Thanks for a yummy dinner!

  2. Kids would only eat the noodle shells off of the chicken mixture. *sigh* Parents liked it fine!

  3. We liked this meal fine. A definite comfort food meal.

  4. We loved this meal! Thanks Wendy!