Chicken stuffed shells

From my friend Amy’s husband’s aunt. We take these to families with new babies (which is just about the only time I make them for us, given their trashiness, reliance on processed foods, and labor-intensiveness.) But they’re fantastic.

  • 12 oz package jumbo shells, cooked
  • chicken, cooked & diced. The recipe calls for 5-6 breast halves or 2 cans. I think I usually use the 3-pack from the grocery store. And I poach it.
  • 4 cups prepared stuffing (Stove-Top.)
  • 3/4 cup mayonnaise
  • 2 cans cream of chicken soup
  • 2 cans milk
  • salt & pepper
  • shredded cheese

Mix chicken, stuffing, and mayo. Stuff into shells, arranging in pan(s) as you go. It’ll make a 9×13 plus a smidge, or 2 9x9s. Mix soup & milk with s & p, pour over stuffed shells. Top with cheese. Can be frozen at this point. Bake until cheese melts & sauce bubbles, an hourish at 350.


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