We really like this dish. My mom showed me how to make it a long time ago. Most of the ingredients are guess work. I have made so many times I just eyeball the ingredients. You can make any side dish to go with it or not. You can also make smaller amounts. I would pick the pan you want to use and see how many shells fit in the pan before cooking the shells, you might end up with a lot leftover shells. My pan used 18 shells and still had some left.I hope you enjoy it.
1Pre heat over 350 Spray your pan with cooking spray and spread some of the cream of chicken soup on the bottom of the pan. (About 5 or 6 tbs. you don’t need a lot) Depending on you pan size. I used a 11x13 (4qt. glass baking pan)
2Make your stuffing and set aside. (If you make homemade stuffing, I would make it first)
3Cook the jumbo shells per box instructions. Depending on the size of pan you use, I would see how many shells fit your pan or you might have a lot of left over shells. Drain and let cool so you can hold them
4As the shells are cooking, cube the chicken in bit size pieces and cook in the chicken broth until broth cooks down and the chicken browns a little.
5Stuff the shells with the stuffing and line them up in your pan. Spread any leftover stuffing around the pan (If you make boxed stuffing there might not be any leftover) then spread the chicken around the top, then spread the rest of the cream of chicken soup over it. I add some milk to the leftover soup so it is a little thinner and covers everything. Cover pan and bake 1hr. (Then I uncover and bake 15 minutes more but you don’t have to cook it the 15 minutes more.) If it looks good to you at 1hr. that’s fine it will have more juice. I just like a little less juice. Everything is already cooked so 1 hr. is fine, YOU DO NOT HAVE TO COOK IT THE EXTRA 15 MINUTES.