Chicken Stuffed Shells – a delicious recipe with bread stuffing mix, jumbo pasta, condensed cream, condensed cream, chicken broth, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
2
Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
3
In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
4
In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
5
Bake 30 minutes in the preheated oven, until bubbly.
262
kcal
Calories
5
g
Fat
19
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (6 ounce) package dry bread stuffing mix, 1 (12 ounce) package jumbo pasta shells, 1 (10.75 ounce) can condensed cream of celery soup, 1 (10.75 ounce) can condensed cream of chicken soup, and more.
Yes, Chicken Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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