Chicken & Stuffing Stuffed Shells

Chicken & Stuffing Stuffed Shells
Source: luckymommyto2boys on BBC

2 cups cooked and shredded chicken
1 box Stove Top Stuffing mix (turkey or chicken)
1/2 cup light mayonnaise
1 box large shells
2 cans condensed cream of mushroom soup
1-1/4 cup chicken broth
Italian cheese blend

1. Cook shells until al dente (I cook mine for 10 minutes). Rinse in cold water.
2. While shells are cooking, prepare stuffing according to package directions. Add in chicken and mayonnaise.
3. In a separate bowl, combine the condensed mushroom soup and chicken broth. Mix well.
4. Stuff the shells with the chicken mixture and place in two 8x8-inch pans. (You can also do one 9x13-inch pan for one larger meal instead of two.)
5. Cover with mushroom soup mixture. Top with shredded cheese.
6. Bake at 350*F about 30 minutes or until heated throughout and the cheese is melted.

To freeze: Do not bake, and cover tightly with aluminum foil. Label and freeze.

To cook: Thaw in fridge overnight. Bake at 350*F for about 30 minutes or until heated throughout. (If you're like me and forget to thaw it, you can bake it, loosely covered, at 350 degrees for about 1-1/2 hours. Uncover and bake an additional 15-20 minutes.)

Makes about 32 stuffed shells (about 16 per pan for 8x8 size).



*****

I actually made this dish ahead of time and froze both portions right away. I ended up cooking mine from frozen (I tend to forget to thaw things) and it still turned out great. I honestly expected my oldest daughter to turn up her nose at this one tonight, but she declared it a keeper - with the stipulation that I don't tell her what was in it because she might then have to tell me that it's gross. Fine by me. I didn't tell her what was in it, and it's a keeper recipe for everyone who ate it.