Chicken Stuffed Shells
Joyce J Schuler
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- 1/4 c
- butter or olive oil
- 3 or 4
- boneless chicken breasts - chopped
- 1/4 tsp
- poultry seasoning
- 1/4 tsp
- seasoned salt
- 2 box
- stove-top stuffing
- 1 box
- large shell noodles
- 1 1/2 c
- mayonaise (not salad dressing)
- 1/2 c
- shredded mozerella cheese (save 1/4 cup for topping.)
- 2 can(s)
- cream of chicken soup diluted with water (it's easier to mix the soup and water in a separate bowl before adding over chicken.)
1Note: Add 1 full can of water to the 2 cans of cream of chicken soup. Mix in a separate bowl until soup lumps are dissolved.
2Fry chopped chicken in butter or olive oil - add poultry seasoning and seasoned salt while frying. Fry until chicken is tender. Set aside to drain on paper towels after frying.
3Cook noodles as directed on package. Drain and set noodles aside to cool.
4Mix stuffing as directed on the box.
5Add chopped fried chicken to stuffing mix.
6Add mayonaise and mozerella cheese (save 1/4 cup of cheese for topping) to stuffing mix and mix well.
7Stuff cooked noodles with chicken mixture. It's easier to use a large spoon and noodles can be REALLY full.
8Place stuffed noodles close together in a 13 X 9 baking pan and pour diluted soup over noodles.
9Top mixture with 1/4 Cup shredded mozerella cheese.
10Bake at 350* 40-45 minutes.