Monday, March 25, 2013

Chicken-Stuffed Shells






    1 (12-ounce) box large pasta shells
    1 tablespoon vegetable oil
    1 onion, chopped
    4 skinless, boneless chicken breast halves, cut into small pieces
    2 (6-ounce) boxes Stove Top stuffing, any flavor
    1 cup mayonnaise
    2 (10 3/4-ounce) cans condensed cream of chicken soup


Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions; drain. Set aside.
In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture.
Arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.

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