Chicken Shells

1. 1

   * Boil (or poach) two boneless skinless chicken breasts in seasoned water or broth (salt, pepper, onion flakes) - let cool then cut into cube pieces. (or you can use canned chicken as another option)

2. 2

   * Thaw frozen peas in the microwave for about 3-4 minutes - drain off any liquid

3. 3

   * Saute the onions and chopped red (or green) pepper in 2-3 T butter until tender

4. 4

   Stir together the chicken, peas, onions (and peppers) and mayonnaise. Add salt and pepper to taste.

5. 5

   * Use several teaspoonful of chicken mixture to stuff into cooked (and cooled) jumbo shells.

6. 6

   Place filled shells in a greased baking dish.

7. 7

   Mix together 1 can of cream of chicken soup with 1/2 can of water. Pour over stuffed shells and cover all with grated cheese

8. 8

   * Cover with foil and bake for 25 minutes at 350 degrees. - Be sure the shells have completely cooked. Remove foil and bake uncovered for another 5 minutes.

9. 9

   * This freezes well before and after baking

No additional tips available.