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Creamy Chicken Stuffed Shells Recipe

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This recipe for Creamy Chicken Stuffed Shells, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Monday, April 13, 2009


16 jumbo pasta shells
1 10 3/4 oz can cream of chicken soup
1 1/2 cups water
5 American cheese slices
1 lb frozen broccoli
1 lb cooked chicken breast, shredded
Salt and pepper to taste
2 oz Parmesan cheese
4 oz mozzarella cheese, shredded

Preheat oven to 350 degrees.

Fill a 4 qt pan with water and one tablespoon salt. Bring water to boil. Add pasta and return water to boil, then cook for 12 minutes and drain pasta.

Mix soup, water and cheese slices in a microwavable bowl and microwave, stirring every minute, until well blended, about 3 minutes.

Pour 1/3 of soup mixture into a 13 x 9 baking pan.

Stir broccoli into remaining soup mixture in bowl.

Season chicken with salt and pepper to taste.

Stuff chicken into shells and place open side down in baking pan.

Pour soup mixture on top of shells, and top with Parmesan and mozzarella cheeses.

Cover with aluminum foil and bake for 30 minutes.

NOTE: Can be prepared ahead of time--just do everything up to the baking part then refrigerate. If making ahead of time, preheat oven and bake 45 minutes

VARIATION: Mix chicken with 1 box prepared stuffing mix and 1/2 c mayonnaise




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