• 8servings
  • 45minutes
  • 575calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9
MineralsNatrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (6 ounce) package dry bread stuffing mix

  2. 1 (12 ounce) package jumbo pasta shells

  3. 1 (10 3/4 ounce) can condensed cream of celery soup

  4. 1 (10 3/4 ounce) can condensed cream of chicken soup

  5. 2 (14 ounce) cans chicken broth

  6. salt and pepper to taste

  7. garlic powder

  8. 1 whole cooked chicken, boned and shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.

  2. 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.

  3. 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.

  4. In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.

  5. Bake 30 minutes in the preheated oven, until bubbly.


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