"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Stuffed Shells Recipe

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This recipe for Chicken Stuffed Shells, by , is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
michelle kirk
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. cooked chicken - chopped
16 jumbo macaroni shells
3/4 c. sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. sliced fresh mushrooms
2 tbsp. chopped onion
2 tbsp. butter/margarine
1/4 c. hot water
1/2 tsp. chicken bouillon crystals
1 c. grated cheddar cheese

Directions:
Directions:
Saute mushrooms and onion in margarine. Cook and drain macaroni per package directions. Cool. Mix sour cream and 2 cans of soup. Divide into 2 bowls. Add chicken to one bowl of soup mixture and mix. Stuff this mixture into jumbo macaroni shells. Put shells in single layer into 9x13 casserole dish. Dissolve bouillon in hot water. Add to second bowl of soup mixture. Add sautéed mushrooms and onions to this bowl and mix. Spoon evenly over shells. Bake uncovered at 350ºF for 15-20 minutes or until hot and bubbly. Top with cheese and bake another 5 minutes or until cheese melts.

Personal Notes:
Personal Notes:
Freezes great! Take out and thaw in refrigerator night before eating. Then bake as directed above.

 

 

 

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