I have a thing for stuffing. I could make a meal out of just a big bowl of stuffing. Add some meat and some gravy and I am in heaven. I decided to take the stuffing and meat and put it into stuffed shells. I used a condensed soup instead of gravy. You can use more gravy over the shells if you like, just add another can. This is a simple meal that’s easy to make and very filling. Sadly, this dish did not photograph very well. I apologize. Anyway, here’s how I made it.
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Chicken And Stuffing Stuffed Shells
- 12 oz box jumbo pasta shells
- 1x 10.5 oz can cream of chicken soup
- 5 oz milk (half of the soup can)
- 6 oz box chicken stuffing (I used Stove Top)
- 1.5 cups water (to make the stuffing)
- 1/4 cup butter (to make the stuffing)
- 9 oz cooked chicken (I used Perdue Short Cuts Original Roasted)
- 2 oz shredded cheddar cheese
Preheat oven to 375 f.
Spray the baking dish with nonstick cooking spray.
Cook the shells according to the instructions on the package.
While the shells are cooking, prepare the stuffing according to the “out of the bird” microwave method on the box.
Chop up the chicken into small pieces.
Put the shells into the strainer to drain.
Place the stuffing, soup, milk, and chicken into a bowl and mix well.
Fill each shell with the stuffing mixture.
Bake for 30 minutes and serve immediately.