Print the recipe card! chicken stuffed shells
This meal is easy to make and the kids love it!
serves 8
Prep time: 15 minutes
Ingredients:
1 box Jumbo pasta shells
3 (12.5 oz.) cans chicken
2 (10.5 oz) cans cream of chicken soup
1/3 can evaporated milk
dried parsley
1 (6 oz.) box chicken flavored stuffing mix -0r- 1 recipe homemade stuffing mix (*see note)
Instructions:
Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing and one can of cream of chicken soup, mix well. Stuff shells with chicken mixture and place in a greased 9 x 13 baking pan or two smaller pans if baking in sun oven. Mix the remaining can of cream of chicken soup and 1/2 can of evaporated milk together (add parsley if wanted) and spread over the shells. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly.
Mix 1/3 of the can of canned milk into the cream of chicken soup.
Pour sauce over top of shells, cover with foil and bake 30 minutes until hot.
Enjoy!
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Notes:
- You should try making your own stuffing if you’ve never tried it before. It’s really easy, it just requires time in the oven. Here’s the recipe I love using for homemade stuffing. When planned ahead, this stuffing always tastes so much better than anything boxed!
Homemade Stuffing Mix
4 cups dried bread cubes and crumbs
1/4 tsp. lemon pepper
1/2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. dried chives
1/4 tsp. paprika
1/2 tsp. poultry seasoning
dash celery seed
2 tsp. dried onions
1/2 tsp. seasoned salt
1/8 tsp. turmeric
1 tsp. powdered chicken bouillon
4 TBS canned butter or oil
To make Homemade Stuffing Mix:
Cut bread into 1/2 inch cubes and spread on a cookie sheet to bake at 300 degrees for 20 minutes. Reduce oven temperature to 200 degrees and continue baking for 2 hours. Remove dried bread and add seasonings. Heat 1 3/4 cups of water or broth to boiling and add 4 TBS butter or oil. Remove from heat and add dried bread and seasonings and let sit for 5 minutes.
In my book this recipe is used as a:
*Long Term Recipe
*Sun Oven Recipe
*3 month Recipe
[…] Chicken Stuffed Shells An easy to make and kid friendly food storage […]
If I were to cook this is in a Sun oven what would the approximate time for cooking? I realize based on the season of the year and where we live are factors. Also, could this be considered for a Thermal oven or Wonder Oven?
Thank you!
Thanks for the question Gina, it’s gotten me thinking. In a sun oven you would just be cooking it until it’s hot, so as long as you could get your oven to 250 degrees I would say it would be heated in 40 minutes or so. BTW– as a side note, just in case you didn’t know, if we had to depend on cooking with the sun oven for survival our main meal would always be mid-day rather than evening because the morning hours are so much more productive in heating up the oven than the afternoon. So off season especially you’ve got to use those mid morning hours for your best heat.
About the wonder oven I can’t think of a way in which to cook this successfully going that route …yet — I’m going to keep thinking about it. The reason being that you would have to have a separate dish of boiling water to keep up the heat while it cooks with the meal itself in a separate sealed container or bag. With this I can’t think of a way of doing that without making a mess of it since it’s a casserole type of meal.
I hope that helps — thanks for stopping by!!
I just made this for dinner, everyone loved it. I will add this to my recipe box and keep the ingredients on hand. Thanks a million.
Awesome! Glad to hear it!
Oh I am SO trying this! Thanks for the homemade stuffing recipe, I’ve been wondering which recipe I was going to try for Thanksgiving, now I know! 🙂