Original Article
This meal is easy to make and the kids love it!
serves 8
Prep time: 15 minutes
Ingredients:
![FS --- Chicken Stuffed Shells 001](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tlYIPj56OYZu3XCVbepCpxfzefpnAjFpOczDcXSYU_F0_lVufQvNFM9_V5RSpvObZXbwv9NugFLPgD0Opcu6Z8Am98hTCdKlOdVmS_FQDaU51XoWF7jIsksvTyBbvZhYaN4PVRf_iX9tQd5qjvCp5sc7EuW8hBVvam4B01oxNnr5IzgNZ0aIwieA=s0-d)
1 box Jumbo pasta shells
3 (12.5 oz.) cans chicken
2 (10.5 oz) cans cream of chicken soup
1/3 can evaporated milk
dried parsley
1 (6 oz.) box chicken flavored stuffing mix -0r- 1 recipe homemade stuffing mix (*see note)
Instructions:
Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing and one can of cream of chicken soup, mix well. Stuff shells with chicken mixture and place in a greased 9 x 13 baking pan or two smaller pans if baking in sun oven. Mix the remaining can of cream of chicken soup and 1/2 can of evaporated milk together (add parsley if wanted) and spread over the shells. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly.
![FS --- Chicken Stuffed Shells 002](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tV8NYcJJiWjkZAyu0Ykt6NEGvniUdkWP9g2vrSV7MTVEruT2p44b-lcTXYjRYYtaKJ3eZEW2n8y9utYO8PlBNrqIY0Axe5nECIFpV48WBidIYoqEWGzBWMpf9fkLL2geU7WJmvFTLpY1aBpffuscB9qUd7CSGRUL5R0VXlV-HD68ZTF5AKtXprMA=s0-d)
![FS --- Chicken Stuffed Shells 003](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uwNcn1O1HBKiqbQ4JXxk6-YvoXtZiVju6NJYjzeq1l1sftupRRnE6ehUi8K8G6OUEmAnPCx7qgTX7D6vAoFyhvB8_lxiZvr2p7MssblienLLFl01SMxXer_uhj6Upy9h4K6oI0ZkmeSBW1NSvdgwLegmvCEKhUmabnFaMKMbGlXVFRDhxBEj4i3Q=s0-d)
![FS --- Chicken Stuffed Shells 004](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_szhAhtxw-r1dH7mwtLfIp8euzP2dhYqO-3dSpPvmhEMsUKJfKkDGQwDVfIZXICOI_wgtq7j0_bhRSUYS9f8_VO0JUgk5-sFed-EuxKvt4Zt5bKTook4oRia3GOajCpE2eYWuFLbla_EEZW9pfaNDPxr-e_X9fvgM_FkOTAzp7y2VYK3SEF9w0SNA=s0-d)
![FS --- Chicken Stuffed Shells 005](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uUbqelTqJ2ZkeG9mDu2waFTv57MEGrdMsqNXWCWyNgH9qdPyH4TJdfgkcNx50H1R6TW-bGJkB6l3KEzNL4Uh04Y4zVGjxnGPSa4Ikhu2EB69-gBeQ-eUYhxBRx0C4km-nhSvzXxBMhn56j0ifNHRLBA1Ts8lZDfAn5JmlNcr7-tOmd-rgC0Prbjg=s0-d)
![FS --- Chicken Stuffed Shells 006](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_st6toIeD85m86G8WqdrF2WK6BH9JdxJ1ukV_XgGJqCH6yKc6RFkNbtZdtjGcWyFt3RbZHJnVuWODUnsMNZcMcKV2SF5H0AwzzItyXn7h1qhAFRxF2xGturjElulvPybW9M5-zsD3PiPyxnE0uOJdM6M8n5lu7EtDFZtf93u9UbbzYcory404rnOw=s0-d)
Mix 1/3 of the can of canned milk into the cream of chicken soup.
![FS --- Chicken Stuffed Shells 007](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vqUsj0jpzrA3Dgatd1zF_Vq745-qUre_57B5Hl6iel5mPEhPWILcUrq6vqQciE6dULQgkk3oAmuMpAQsd0oVDtcyHAtTuy6YJRLzw4rR2GA5NKl-lLQoQgNJqC06dWHzEMoGwzreTJS2W52mS8Whq1Xrt6lp29zmEt6W64QsITmW1B9-rGzq-m-A=s0-d)
![FS --- Chicken Stuffed Shells 008](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vltQOlZMsfyxFO0N9zhXQvdSBBGIZUJeQIqp3Bq-u-UYEcQzMh0KzBOcKY3EtlsFwxA_k9rVahHRqBIYmcBRc6EeVXrRoY_BRSCf8rmMhEBji_RyBSwscZggzAGEY6R0c6xTDKRqqkWTrL8FNrEWqW9gUUxgRR3UIZWXYUGv-DSnHp5PyGo5mr=s0-d)
Pour sauce over top of shells, cover with foil and bake 30 minutes until hot.
![FS --- Chicken Stuffed Shells 009](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vzXO8Nx25fxECOqougvnpR8Z-C1_SDReLwPznOL8GJAWZqCQMevhCiUZnKmPZjnuOgpX1YilUo3B0MQMC9334jVtZED4BEbRRfkmefM1KuuCxiB232CdlmCW_729bm-zfyyszdw_qWdqtE13k7xOlGPuJRX9W1WykvH-KPopJZfvSKKSI5bhZt=s0-d)
![FS --- Chicken Stuffed Shells 010](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vAtBIkAghGi6J62wDDiZrlPau54GEwR-UT48_drg62qxTvONsIZnUsdmX4rol1gLlAH3XiGz8b5yEXDXgrMqucFU-6ah-xiBiNPRmLG2hWJj7II8yH6d7BsPnNa13xqSmPD7r-Th50l_2qsCWh0vPQq-XXSVcor9I2zDaBdqrIe5FrEzHgsnQV=s0-d)
Enjoy!
![FS --- Chicken Stuffed Shells 011](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t103uGKW_p_9PgCf_rvpNYVR4XS6F9L5sasGLmZVAwNtpFfO_EnDoatndyxlkgTXYWzR_ddZ_Tuh6fM6zHXYaK-JzapYH_0DDBa5F98Soe32ktHx-OYckalzQDDQY1MeJYjMbPmSKl2nOmASpRTB45kGgdUE2iyKSevfnoMFxlx5RGUir4W9gavA=s0-d)
~~~~~~~~~~~~~~~~~
Notes:
4 cups dried bread cubes and crumbs
1/4 tsp. lemon pepper
1/2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. dried chives
1/4 tsp. paprika
1/2 tsp. poultry seasoning
dash celery seed
2 tsp. dried onions
1/2 tsp. seasoned salt
1/8 tsp. turmeric
1 tsp. powdered chicken bouillon
4 TBS canned butter or oil
To make Homemade Stuffing Mix:
Cut bread into 1/2 inch cubes and spread on a cookie sheet to bake at 300 degrees for 20 minutes. Reduce oven temperature to 200 degrees and continue baking for 2 hours. Remove dried bread and add seasonings. Heat 1 3/4 cups of water or broth to boiling and add 4 TBS butter or oil. Remove from heat and add dried bread and seasonings and let sit for 5 minutes.
In my book this recipe is used as a:
*Long Term Recipe
*Sun Oven Recipe
*3 month Recipe
serves 8
Prep time: 15 minutes
Ingredients:
1 box Jumbo pasta shells
3 (12.5 oz.) cans chicken
2 (10.5 oz) cans cream of chicken soup
1/3 can evaporated milk
dried parsley
1 (6 oz.) box chicken flavored stuffing mix -0r- 1 recipe homemade stuffing mix (*see note)
Instructions:
Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing and one can of cream of chicken soup, mix well. Stuff shells with chicken mixture and place in a greased 9 x 13 baking pan or two smaller pans if baking in sun oven. Mix the remaining can of cream of chicken soup and 1/2 can of evaporated milk together (add parsley if wanted) and spread over the shells. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly.
Mix 1/3 of the can of canned milk into the cream of chicken soup.
Pour sauce over top of shells, cover with foil and bake 30 minutes until hot.
Enjoy!
~~~~~~~~~~~~~~~~~
Notes:
- You should try making your own stuffing if you’ve never tried it before. It’s really easy, it just requires time in the oven. Here’s the recipe I love using for homemade stuffing. When planned ahead, this stuffing always tastes so much better than anything boxed!
4 cups dried bread cubes and crumbs
1/4 tsp. lemon pepper
1/2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. dried chives
1/4 tsp. paprika
1/2 tsp. poultry seasoning
dash celery seed
2 tsp. dried onions
1/2 tsp. seasoned salt
1/8 tsp. turmeric
1 tsp. powdered chicken bouillon
4 TBS canned butter or oil
To make Homemade Stuffing Mix:
Cut bread into 1/2 inch cubes and spread on a cookie sheet to bake at 300 degrees for 20 minutes. Reduce oven temperature to 200 degrees and continue baking for 2 hours. Remove dried bread and add seasonings. Heat 1 3/4 cups of water or broth to boiling and add 4 TBS butter or oil. Remove from heat and add dried bread and seasonings and let sit for 5 minutes.
In my book this recipe is used as a:
*Long Term Recipe
*Sun Oven Recipe
*3 month Recipe