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Monday, June 1, 2009

Chicken Broccoli Shells by Jackie

1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
10 oz. box frozen chopped broccoli
1 12oz. box jumbo shells
Parmesan cheese (I used Kraft Natural White Sharp Cheddar, Swiss and Parmesan Cheese Block.)

Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken, broccoli and mayonnaise well. Mix 2 cans soup and 1 can water. Pour a little on bottom of 2 - 13"x9" pans. Sit the rest aside. Lay cooked shells on waxed paper on table. Stuff chicken mixture into shells. Pour remaining soup on top of both pans. Sprinkle with cheese. Wrap well and freeze. (Hint: I use the medium size Pampered Chef scoop to fill the shells.)

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


  1. This was a big hit with our family. I cooked it from frozen and came out great. Thanks for the delicious meal.

  2. Our family loved these too! Thanks!

  3. Our family loved these too! Thanks!

  4. I cooked this from "thawed," and it cooked up great! One kid was so-so, but everyone else had 2nds. Would be great on a cold day too - good "comfort food!"
    THX, Jackie!!