READY IN ABOUT 1¼ hrs

Chicken Stuffed Shells

Read Reviews (46)

"These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad." — JOONEY

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
Bake 30 minutes in the preheated oven, until bubbly.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 26, 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.

—jani

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Most Helpful Critical Review

Aug 05, 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.

—jennD.

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57 Ratings

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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.

—DianeF

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Nov 28, 2005

I didn't make this recipe but I wanted to add what I do with mine that are very similar. I add 1 cup Miracle Whip and a couple handfuls cheddar cheese to the stuffing and chicken mixture. And I don't make that mixture of soups on the stove. I just spread 1 can condensed cream of chicken on top and 1 can on top of the shells once you line the pan with them. You may need to add a couple tbsp. water. The Miracle Whip gives it a delicious tang.

—Tiffany

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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.

—Sandi

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Feb 13, 2005

I halved this recipe for 18 shells, used only cream of celery soup with the chicken broth, added garlic powder & pepper. I also added a small can of mushrooms to the "sauce". There's only one thing I think this needs to make it really great ... replace 1/2 cup of broth with a dry white wine. These came out excellent and I was delighted with the (mushroom) gravy texture after cooking. Oh, and I used boneless, skinless chicken breast meat diced small. Thanks Jooney! Great idea. Finally! A great way to stuff shells without a ton of cheese (for a nice change).

—claudygirl

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Aug 31, 2007

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.

—RACH42878

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May 01, 2011

I made this recipe for dinner tonight. Going by the VERY mixed reviews, I wasn't sure how it would turn out. I followed the recipe with the exception of using cream of mushroom soup instead of cream of chicken, because I accidentally bought the wrong one when I went to the grocery store. Duh! We really liked it! I served the shells with steamed broccoli. Everyone went back for seconds. I used Stove Top whole wheat stuffing mix for chicken. It added a nice sage taste to the filling. I had a family pack of chicken thighs, so that is what I used. I put them in the oven, covered, while I went to the grocery store and they were done when I returned. I chopped up the all meat after it cooled, then I put the filling together. If I had been thinking, I would have used the broth from the chicken pan for the gravy, but I had already used the Swanson's that I bought before I thought of it. I added 1 t. garlic powder but no additional salt and pepper. The soups, broth and stuffing mix all have PLENTY of salt. I will definitely make this again.

—WeezaG

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Nutrition

Calories
575 kcal
29%

Carbohydrates
53.5 g
17%

Cholesterol
101 mg
34%

Fat
21.6 g
33%

Fiber
2.3 g
9%

Protein
38.5 g
77%

Sodium
1484 mg
59%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Stuffed Shells

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 575
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 5.8g 29 %
Cholesterol 101mg 34 %
Sodium 1484mg 59 %
** Potassium 457mg 13 %
Total Carbohydrates 53.5g 17 %
Dietary Fiber 2.3g 9 %
Protein 38.5g 77 %
** Sugars 4.1g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 8 %
Iron 43 %
** Thiamin 21 %
** Niacin 119 %
** Vitamin B6 32 %
** Magnesium 21 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.