Chicken Stuffed Shells

Chicken Stuffed Shells

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Joyce J Schuler


This is my baby sister's recipe and it's so good it would make a rabbit slap a bear to get it. Pretty easy and really tasty!


★★★★★ 1 vote

45 Min
45 Min


  • 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.)

How to Make Chicken Stuffed Shells


  1. Note: 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.
  2. Fry 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.
  3. Cook noodles as directed on package. Drain and set noodles aside to cool.
  4. Mix stuffing as directed on the box.
  5. Add chopped fried chicken to stuffing mix.
  6. Add mayonaise and mozerella cheese (save 1/4 cup of cheese for topping) to stuffing mix and mix well.
  7. Stuff cooked noodles with chicken mixture. It's easier to use a large spoon and noodles can be REALLY full.
  8. Place stuffed noodles close together in a 13 X 9 baking pan and pour diluted soup over noodles.
  9. Top mixture with 1/4 Cup shredded mozerella cheese.
  10. Bake at 350* 40-45 minutes.

Printable Recipe Card

About Chicken Stuffed Shells

Course/Dish: Chicken
Hashtags: #Noodles #shell

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