These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
Ingredients
- 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
- 2 (14 ounce) cans chicken broth
- 1 pinch salt and pepper to taste
- 1 pinch garlic powder
- 1 whole cooked chicken, boned and shredded
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
Step 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.
Step 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.
Step 4
In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9×13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
Step 5
Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 575 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat6g | 29% |
Cholesterol101mg | 34% |
Sodium1436mg | 62% |
Total Carbohydrate54g | 19% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein39g | |
Vitamin C0mg | 1% |
Calcium62mg | 5% |
Iron4mg | 24% |
Potassium457mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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