Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
- 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.
- 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.
- 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.
- Bake 30 minutes in the preheated oven, until bubbly.
Notes
- Use fresh chicken for the best flavor.
- Cook the pasta shells just until al dente to avoid them becoming too soft.
- Adjust seasoning to taste.
- Let the dish rest for a few minutes after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 shell
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg