What’s For Dinner?
Stuffed Chicken Shells
(First star is lowest, fourth star is highest)
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
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
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.