Cheesy Chicken Stuffed Shells

Cheesy Chicken Stuffed Shells
Author of "The Burn Cookbook," Jonathan Bennett is making a delicious dish that serves 6-8.


  • 1 (12-ounce) box jumbo pasta shells
  • 1 (10-ounce) box chicken-flavored stuffing mix
  • 2 boneless skinless chicken breasts
  • ½ cup mayonnaise
  • 2 (10-¾ ounce) cans cream of chicken soup
  • 1 cup water
  • 1 ½ cups shredded Cheddar cheese
  • Nonstick cooking spray
  • ¼ cup chopped scallions for garnish

Cheesy Chicken Stuffed Shells - Home & Family


1. Preheat your oven to 350˚F.
2. Cook the shells per the package instructions until al dente. Make sure to salt the cooking water. Drain and set aside.
3. Make the stuffing per the package; set aside to let cool.
4. Bring a medium saucepan of water to a boil. Add the chicken, reduce to a simmer over medium heat, and poach for 16 to 18 minutes, or until breasts are cooked through and have an internal temperature of 165˚F. Drain and cool on a cutting board. Cut into small pieces or shred with two forks.
5. In a large bowl, mix the chicken with the mayo, then fold in the stuffing.
6. In another medium bowl, combine the soup and water to thin. Spoon a small amount into a 9x12-inch baking dish and spread to cover the bottom.
7. Stuff the cooked pasta shells with the chicken mixture and place in your prepared baking dish. You don’t want to overload these little boats of comfort too much, they should look like individuals in the pan. Spoon the remaining soup over the shells, and top with the cheese. Coat a piece of aluminum foil with nonstick cooking spray and cover the baking dish tightly. Bake for 35 to 45 minutes. Remove foil and return to the oven for another 5 to 10 minutes so the cheese melts to an ooooey gooey golden glaze. Garnish with chopped scallions when you’re ready to serve.

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