"leftover chicken" stuffed shells

Name: "Leftover Chicken" Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1-6 ounce(s) boxed, chicken flavored stuffing; 3-4 cup(s) leftover chicken, shredded or prepare 3-4 chicken breasts, baked (directions below); 8 ounce(s) cheddar cheese, shredded or cheese you have on hand; 1 cup(s) sour cream; 2-10.5 ounce(s) cream of celery soup; 20 ounce(s) milk, 2%; - salt & pepper to taste; 1- 12 ounce(s) box stuffing shells

(1 RATING)

197 Pinches 5 Photos

Megan Todd

Warren, OH

Updated on Mar 21, 2013

I am not one for wasting food, and through the years I have found or created recipes to use up left-over chicken. But don't fret, if you don't have any left over chicken, it's quick and easy to make for this dish. This can also be made as a vegetarian dish, one of my daughter's favorites! or side dish by ommiting the chicken. A great dish to make for a pot luck as well. But I must warn you.... there won't be any left overs after your family gets their first bite! Makes a great "comfort food!" Friends have said that the "look" of this dish totally underestimates how delicious it truly is.

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Made this dish for a friend & her family, she recently had surgery. It makes a wonderful comfort dish! She asked for more!

prep time 30 Min

cook time 30 Min

method Bake

yield 8-12 serving(s)

Ingredients

1-6 ounce boxed, chicken flavored stuffing
3-4 cups leftover chicken, shredded or prepare 3-4 chicken breasts, baked (directions below)
8 ounces cheddar cheese, shredded or cheese you have on hand
1 cup sour cream
2-10.5 ounces cream of celery soup
20 ounces milk, 2%
- salt & pepper to taste
1- 12 ounces box stuffing shells

How To Make "leftover chicken" stuffed shells

Step 1

Preheat oven to 350 degrees F Prepare stuffing as per directions, and set aside to cool. You can also use any left over home made stuffing you have (2-3 cups) If no leftover chicken, let's make it! Clean 3-4 boneless, skinless chicken breats, season with your favorite seasonings (I use Italian seasoning, salt & pepper), place in shallow baking dish, cover and bake 30-40 minutes, or until juices run clear. Remove from oven, & allow to cool.

Step 2

Prepare stuffing shells as directed, al dente, drain & set aside. (I add oil to water when boiling, this helps prevent noodles from sticking together or tearing) In a medium bowl, mix together cooled stuffing, sour cream, & half cheese. If keeping meat free, move to. Step 3 Shred left-over or prepared chicken & add to stuffing mixture, mix well.
Step 3

Stuff each shell with stuffing mixture and place in single rows, side by side in casserole dish. In seperate bowl, add cream of celery soup, fill cans with milk, and mix to remove all soup from cans, add to bowl with soup. Add salt and pepper to taste, and mix well. Ladel soup mixture over shells, covering generously.
Step 4

Cover dish with foil and bake in preheated oven for 30 minutes. Remove from oven and sprinkle remaining cheese over shells, & serve. NOTE: This dish can get a little messy to prepare, but it's so fun and tasty. You can even add some cooked sausage if you like. I've found that even our young nieces and nephews enjoy making this dish, it's fun & they love to eat what they help auntie make! So easy even my kids make it when I'm laid up!
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