Yummy Chicken Stuffed Shells: A Hug in a Casserole Dish

There are certain dishes that, for me, aren’t just meals; they’re edible memories. Chicken Stuffed Shells falls squarely into that category. I remember the first time I made this for a potluck years ago. The kitchen was filled with the comforting aroma of simmering chicken and savory stuffing, a scent that always signals good things are coming. Watching my friends’ faces light up with each bite, I knew I’d stumbled upon something special – a dish that’s both delightfully indulgent and surprisingly simple to bring to life. It’s the kind of recipe that feels like a warm embrace on a chilly evening, a crowd-pleaser that never fails to earn rave reviews.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 8-10
• Yield: 1 large casserole
• Dietary Type: Not specified

Ingredients

• 1 pound cooked chicken, shredded
• 1 (6-ounce) envelope of Stove Top Chicken Prepared Stuffing, cooked according to directions
• 2 (11-ounce) cans Campbell’s Cream of Chicken Soup
• 1 (11-ounce) can chicken broth
• 1/2 cup mayonnaise
• 32 large pasta shells
• Salt
• Cooking oil

Equipment Needed

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Measuring cups and spoons
• Baking dish (large, glass casserole dish recommended)
• Oven

Instructions

1. To begin, prepare your pasta shells. Bring a large pot of water to a rolling boil. To ensure the shells don’t stick and have a good foundation of flavor, add salt and a few tablespoons of cooking oil to the boiling water. Cook the 32 large pasta shells according to the package directions until they are al dente. Once cooked, drain them thoroughly. Immediately after draining, rinse the shells with cold water to stop the cooking process and prevent them from sticking together. Drain them again very well and set them aside to cool. This cooling period is crucial for easy handling when stuffing.

2. Next, prepare your Stove Top stuffing. Follow the directions on the 6-ounce envelope for cooking the Stove Top chicken prepared stuffing. Ensure it’s cooked through and ready to be incorporated into the filling.

3. Now it’s time to preheat your oven and create the delicious filling. Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the 1 pound of cooked, shredded chicken with the prepared Stove Top stuffing. Add one can of Campbell’s Cream of Chicken Soup, the 11-ounce can of chicken broth, and the 1/2 cup of mayonnaise. Gently but thoroughly mix all these ingredients together until they are well combined. This forms the rich and savory filling for your shells.

4. With your filling ready, it’s time to stuff the shells. Take each of the cooled pasta shells and stuff them with approximately 3 tablespoons of the chicken and stuffing mixture. As you stuff each shell, begin to arrange them in your large glass casserole dish. It’s important to place them stuffing side up so that the filling is exposed and can crisp slightly during baking. Continue this process until all 32 shells are stuffed and nestled into the dish.

5. The final step before baking is to top the stuffed shells with the remaining sauce. Take the second can of Campbell’s Cream of Chicken Soup and spoon it evenly over the tops of all the stuffed shells in the casserole dish. This creamy topping will meld beautifully with the filling and the pasta as it bakes. Place the casserole dish in the preheated oven and bake for 30 minutes. You are looking for the tops of the shells to be golden brown and the stuffing mixture to be heated through.

Expert Tips & Tricks

• Chicken Prep: If you don’t have leftover cooked chicken, you can quickly cook chicken breasts by poaching them in lightly salted water until done, then shredding. Rotisserie chicken is also a fantastic shortcut for this recipe.
• Stuffing Consistency: Ensure your Stove Top stuffing is prepared according to the package directions but not overly wet. A slightly drier consistency helps it bind well with the chicken mixture.
• Shell Handling: Rinsing the shells with cold water after boiling not only stops them from cooking further but also makes them less likely to tear when you’re stuffing them. Don’t overcook the shells initially; they will continue to cook in the oven.
• Make Ahead Magic: Steps 1-4 (cooking the shells, preparing the stuffing, making the filling, and stuffing the shells) can be done a day in advance. Cover the stuffed shells tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge about 30 minutes before baking, spoon on the second can of soup, and bake as directed, possibly adding a few extra minutes to ensure it’s heated through.
• Freezing Potential: This recipe freezes exceptionally well. After stuffing and topping with the soup (step 5), cover the casserole dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for 60-75 minutes, or until heated through. Remove the foil for the last 15-20 minutes to allow the top to brown.

Serving & Storage Suggestions

These Yummy Chicken Stuffed Shells are a complete meal in themselves, but they pair beautifully with a simple side salad tossed with a light vinaigrette to cut through the richness. Freshly steamed peas or green beans are also wonderful accompaniments, adding a touch of color and freshness. Crusty bread is a must-have for soaking up any of that delectable soup sauce left in the bottom of the dish.

For storage, allow the casserole to cool slightly before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F oven until bubbly and heated through, which typically takes about 15-20 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273.7 kcal
Calories from Fat		142 g
Total Fat	15.8 g	52%
Saturated Fat	3.4 g	17%
Cholesterol	51.8 mg	17%
Sodium	1008 mg	42%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	0.6 g	2%
Sugars	1.5 g	6%
Protein	17.7 g	35%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a little culinary creativity!

• For a different flavor profile: Try using a Cream of Mushroom Soup or Cream of Celery Soup instead of cream of chicken for a subtle variation.
• Add a veggie boost: Sautéed mushrooms, finely chopped onions, or bell peppers can be mixed into the chicken and stuffing filling for added texture and flavor.
• Cheesy goodness: Sprinkle a generous amount of shredded cheddar cheese, mozzarella cheese, or a Parmesan and mozzarella blend over the top of the soup before baking. Bake for the full 30 minutes, or until the cheese is melted and bubbly.
• Herbal notes: Freshly chopped parsley or chives can be stirred into the filling or sprinkled over the top as a garnish for a fresh, herbaceous touch.

FAQs

Q: Can I use a different type of pasta for this recipe?
A: While large pasta shells are ideal for stuffing, you could technically use other large pasta shapes like manicotti or even rigatoni, though stuffing will be more challenging.

Q: What if I don’t have cooked chicken on hand?
A: You can quickly cook boneless, skinless chicken breasts by poaching them in salted water until cooked through, then shredding them. A rotisserie chicken is also a convenient and flavorful option.

Q: Can I make this recipe ahead of time?
A: Absolutely! Steps 1-4 can be completed ahead of time, and the dish can be refrigerated. Just add the second can of soup and bake as directed, adding a few extra minutes if needed.

Q: My stuffed shells are not browning on top. What can I do?
A: If your shells aren’t browning within the 30 minutes, you can carefully place them under the broiler for 1-2 minutes, watching them very closely to prevent burning, until the tops are golden.

Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently until heated through.

Final Thoughts

This Yummy Chicken Stuffed Shells recipe is more than just a dish; it’s an invitation to gather, share, and savor. It’s the kind of food that brings people together, creating warmth and delicious memories around the table. I encourage you to try it, to experience that comforting blend of savory chicken, tender pasta, and creamy soup. Don’t be afraid to make it your own with the suggested variations, and most importantly, enjoy every single bite.

This truly is my idea of comfort food. It might not be the most figure-friendly meal, but the taste is so incredibly worth it! I usually steer clear of “cream of” soups and instant stuffings, but for this recipe, I make a delicious exception. It’s also a brilliant way to utilize any leftover cooked chicken you might have languishing in the fridge. The flexibility of this dish, from its make-ahead potential to its crowd-pleasing nature, makes it a go-to in my culinary repertoire.