Reviewed: Oct. 7, 2009

My family loved this recipe and so did my son's bus driver. It made enough for my family, my son's bus driver and one of the family's from my in home day care, plus enough for my husband to take to work the next day!! Great change to shells!!

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babyvancise

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Reviewed: Aug. 3, 2009

The soup did not do anything for this besides make it bad. This was a big waste of my time and money. Only way I'd make this again....well actually I would not make it again.

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jennD.

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Reviewed: Jun. 16, 2009

I made a few changes. I used Savory Herb Stuffing and added chopped onion to the stuffing; other than that I followed the recipie. I did not like the canned soups in this at all. I will try making this dish one more time but will use an alfredo sauce on top and see if that makes this dish good. I probably won't make this dish again unless the alfredo topping makes a huge difference. It's not bad as is but I thought it was on the boring side.

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Ruthie

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Reviewed: Feb. 22, 2009

Giving this 4 stars because I had to make some changes due to some bland flavors in here. Once I made the changes it was a HUGE hit and we all loved it. I added mozzarella cheese to the chicken and stuffing mix and instead of the canned soups I poured alfredo sauce over it all. This recipe made so much though that I was able to put half in the freezer for another night. Only downside to that was I guess it needed to thaw before putting back in the oven because I had to cook it long enough to warm it all and so some of the bottom of the shells got hard the second time, but other than that, it was excellent the second time as well.

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NMmomma

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Reviewed: Jan. 23, 2009

i did some major tweaking based on past comments and here's what my family loved: 1 box chicken flavored stuffing mix instead of plain, 1 can cream of chicken and herb soup, 1 can broth and 1 container sour cream, instead of cream of celery. i deleted garlic and salt since stuffing mix was seasoned. rest stayed the same. i also served with a gravy and broth sauce on the side for adults. kids loved them plain. wil definitely make this combination again.

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jani

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Reviewed: Nov. 7, 2008

I made this as the recipe called for, but added shredded Monteray Jack cheese to the chicken stuffing mix, as well as to the top before baking. It was excellent!!!

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islandsherri

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Oct. 26, 2008

can deal with the canned taste of the cream of *** soups

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Jun. 23, 2008

I like traditional stuffed shells better.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Jun. 13, 2008

Messy to make

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HealthyMom

Cooking Level: Intermediate

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Reviewed: May 29, 2008

These shells are awesome!! The only thing negative I can say is that it took me a lot longer than 20 minutes to prepare. But once they are made - YUM!! I used a can of cream of celery, a can of cream of chicken, a can of broth and a can of Campbells prepared chicken gravy. This would be a great way to use Thanksgiving or Christmas left overs.

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Aug. 24, 2007

I have prepared this dish twice already. My husband really likes it for breakfast instead of dinner because of the protein and carbs. I can’t seem to find the big shells, so I use manicotti—which is a bit difficult to stuff! When I bought the ingredients, I bought two cans of the chicken broth but ended up using only one can. I thought that the soup mixture would have been too runny and I wanted the mixture to be more of a gravy. I also added a bit of the gravy to the stuffing and chicken before I stuffed the manicotti. I put the rest of the gravy on top before it goes in the oven. I also did not add salt or garlic powder. This recipe reheats fine.

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CanTCook

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

very yummy and easy to make. the sauce did not cook off very well when i made it, but it gave it a chicken and dumplings texture, and it was amazing

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pprbckwrtr

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Reviewed: Feb. 19, 2007

This dish went together so quickly and neatly when I grabbed my cookie scoop (like a small ice cream scoop...like a healping Tbls. worth) to fill the cooked pasta shells! I did try adding white wine in place of some of the broth as a reader suggested but it simply didn't help us like the flavor of the canned soup 'gravy'...next time I'll use 1 can of condensed soup and 2 cups of prepared chicken/turkey gravy to. I used 1 large can of chicken from Costco and a large can of turkey meat from Trader Joe's in place of the whole chicken called for. This recipe made so much that I've frozen one casserole (18 stuffed shells) prepped up to the point of baking it. ::crossing fingers:: that it will thaw/bake up nicely when I pull it out for a future meal.

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Feb. 7, 2007

A definite keeper. I used a large can of chicken just for convenience!

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Nov. 1, 2006

It tasted much better the second day

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EVANREMMEN

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Reviewed: Oct. 29, 2006

This was a good recipe but was more work than it was worth. A lot of preparation for a very simplistic "chicken pot pie" tasting dish.

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REDWINGS30

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Reviewed: Oct. 15, 2006

THis tasted liked the insides of a chicken pot pie almost but didn't have enough flavor for me. I won't be repeating this one.

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Heddie

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Reviewed: Aug. 23, 2006

my husband gave this five stars before I even asked him what he thought of dinner. I filled one soup can with milk and the other with water as I did not have broth. I added a chicken b cube and some onion powder. This was a time consuming meal, but a very tasty one.

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ORCHARDGIRL

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Reviewed: Apr. 30, 2006

I loved this recipe, was something very different for my family. I used a rotisserie chicken to cut down on prep and used jared Alfredo sauce. In reading some of the reviews I think I would use some Parmesan or Mozarella Cheese in the stuffing next time and two jars of Alfredo to give it a lot of sauce.

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RACH42878

Cooking Level: Expert

Home Town: Dothan, Alabama, USA

Living In: Columbia, Tennessee, USA

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Reviewed: Apr. 4, 2006

This recipe was absolutely awesome! I "tweaked" it just a lil by adding an Italian Seasoning and some 4-blend type cheese and no Cream/Celery soup. There is another VERY SIMILAR recipe listed that I sort of combined them both to make a "sauce" wanting to make a creamy tomato sauce, which it honestly did NOT even NEED!! It was just a wee bit salty, but easily fixed with less Chic stock and NO ADDED seasonings (which I ALWAYS do)...also added FRESH garlic too. The "sauce" was VERY PRETTY on the bottom of the plate and hubby even said it looked and tasted like Restaurant/Food TV style food!! A+++++++++ in my book! Was looking for something DIFFERENT to do with the larger pasta shells and WILL definitely make again! Thank you :) GREAT RECIPE!

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