Tuesday, January 25, 2011

Chicken Stuffed Shells


I've had this recipe on my list of "To Try" for some time and finally added it to the menu this week.  I made it Sunday night and it was delicious though I did make some changes to the original recipe.  This was a different twist on a typical pasta dish and I enjoyed that.  Serena really liked this and I didn't even need to ask her to finish her dinner; she ate it with no persuasion.  She even asked me to pack it for her lunch the next day which is extremely rare.  I sent some leftovers home for my parents and mom raved about it, even saying it was one of my better dishes. 

Chicken Stuffed Shells
Adapted from a recipe posted on Baby Center by Amy (luckymommyto2boys)

2 medium chicken breast, seasoned with garlic powder, baked and chopped into small pieces (about 2 cups)
1 stalk of celery, chopped
1/2 small onion, chopped
2 Tablespoons butter
1 cup water
2 cups Stove Top chicken stuffing
1 box large shells
2 cans cream of mushroom soup
1-1/4 cup chicken broth
Parmesan cheese

Boil large shells for 8-9 minutes until tender but still somewhat firm.  In a separate pot, melt butter and add celery and onion and saute for 3-5 minutes until vegetables are tender and onions translucent.  Add 1 cup of water and bring to a boil.  Add two cups of stuffing and mix until moist.  Add chopped chicken and mix well.  Stuff the pasta shells with the chicken/stuffing mix.  Put stuffed shells in a 9x13 dish.  Mix soup and chicken broth together and pour over shells.  Sprinkle with Parmesan cheese and bake on 350 degrees for 45 minutes.  Turn on broil for a couple of minutes to slightly brown top.

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