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Stuffed Chicken Shells
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What Can I Bring?
Perfect for: Dinner parties, fancy luncheons.
Make and take: Bake at home, and then reheat in oven or microwave upon arrival.
Made famous by: Pat Nagy of Kennesaw, who says they're "great to take along to a party because they feed so many, but also because they are so easy to freeze for a quick meal for the family."
These stuffed shells may taste like they came from a restaurant, but the secret ingredients are right off the grocery shelf: Stove Top stuffing and cream of chicken soup.
Hands on time: 40 minutes Total time: 1 hour and 30 minutes Serves: 12
Ingredients:
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1 (12-ounce) box large pasta shells
1 tablespoon vegetable oil
1 onion, chopped
4 skinless, boneless chicken breast halves, cut into small pieces
2 (6-ounce) boxes Stove Top stuffing, any flavor
1 cup mayonnaise
2 (10 3/4-ounce) cans condensed cream of chicken soup
Instructions:
Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions; drain. Set aside.
In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture.
Arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.
In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture.
Arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.
Notes:
After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper, and freeze. Store the frozen stuffed shells in a resealable freezer bag (and keep a can or two of condensed cream of chicken soup on hand), and then bake in whatever quantity you need for a party or family dinner.
Nutrition:
Per serving: 447 calories (percent of calories from fat, 43), 17 grams protein, 47 grams carbohydrates, 2 grams fiber, 22 grams fat (4 grams saturated), 33 milligrams cholesterol, 972 milligrams sodium.
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