Chicken Stuffed Shells

My aunt gave me this recipe many years back and it has been a family favorite ever since.  The kids LOVE it and it is actually The Lil Chef's all time favorite meal. 

 

Since stuffing jumbo shells are involved this isn't exactly a speedy meal, BUT it is well worth the extra effort and a great thing to double and freeze. 

 

Chicken Stuffed Shells

• 1 Box of Your Favorite Chicken or Cornbread Stuffing
• 1 Box of Jumbo Shells
•  About 2 cups of Cooked Chicken , shredded.  You can use either breasts or thighs, I prefer thighs. 
• 1/2 Cup of Mayo
• CranRaisins (optional, but very good)
• 2 cans of Healthy Request Cream of Chicken Soup (the Healthy request is MSG Free, to my knowledge)
• 1 cup of Milk
• Salt & Pepper

Follow the cooking instructions on the Jumbo Shells package.  After you drain them add a little olive oil to them, these babies are famous for sticking and sticking equals broken shells.  Set a side.

 

Cook the stuffing according to the package.  Add the already cooked shredded chicken, mayo and Cran-Raisins to the stuffing.  Stuff your shells and place them in a greased 9X13 casserole dish.

 

In a separate bowl mix up the 2 cans of soup and 1 cup of milk.  Add salt and pepper as desired, then pour over your stuffed shells.  Bake at 350 for about 30 minutes or until warm. 

 

I always serve this with Cranberry Sauce and Green Beans, it is like a mini Thanksgiving Dinner!  Enjoy!