You know those evenings when you just want something hearty, creamy, and downright comforting—without spending hours in the kitchen? That’s exactly when Chicken and Stuffing Stuffed Shells swoops in to save the day.
I first tried this recipe after Thanksgiving when I had leftover stuffing staring back at me. Instead of making another boring sandwich, I thought, “Why not tuck it into pasta shells?” And friends, it was love at first bite. This casserole is cozy, creamy, and pure Southern comfort—the kind that makes everyone linger at the dinner table a little longer.
Table of Contents
Why You’ll Love This Chicken And Stuffing Stuffed Shells Recipe
- Quick and Easy: With boxed stuffing and rotisserie chicken, you’ll have dinner prepped in no time.
- Freezer Friendly: Perfect for busy moms and future-you who wants dinner without the fuss.
- Comfort in Every Bite: Creamy sauce, tender chicken, cheesy topping—need I say more?
- Crowd Pleaser: Even the picky eaters go back for seconds (trust me, my middle child never does that).
What Does Chicken And Stuffing Stuffed Shells Taste Like?
Imagine the heartiness of Thanksgiving dinner but wrapped in pasta and covered in a creamy, dreamy sauce. The stuffing brings a herby, savory note, while the Swiss cheese adds that subtle tang that ties it all together. Each shell feels like a warm hug—cozy, filling, and oh-so-satisfying.
Ingredients You’ll Need for Chicken And Stuffing Stuffed Shells
When it comes to making Chicken And Stuffing Stuffed Shells, the beauty lies in how simple yet satisfying it is. You don’t need fancy ingredients or complicated steps—just pantry staples and a few fresh touches to make this cozy casserole shine. Here’s everything you’ll need to bring this comforting classic to life:
Main Ingredients
- 2 boxes of chicken-flavored stuffing mix – Any boxed brand works beautifully here. You’ll prepare it according to the package directions for that fluffy, savory base. The herbs and buttery flavor blend perfectly with the chicken and pasta.
Tip: If you have leftover homemade stuffing from Thanksgiving, you can absolutely use that instead. - 2 cups cooked shredded chicken breast – Rotisserie chicken is your best friend for this recipe! It’s juicy, flavorful, and saves you time. If you’d like a homemade option, check out my Crock Pot Chicken and Gravy Recipe for tender, shreddable chicken made right in your slow cooker.
- ½ cup chopped mushrooms (optional) – Sauté these in a bit of butter for extra depth and a touch of earthiness. They pair wonderfully with the creamy sauce and stuffing.
- 1 box jumbo pasta shells, cooked and cooled – These are the “shells” that hold all that delicious stuffing mixture. Be sure to cook them just to al dente, then rinse under cool water so they’re easier to handle when stuffing.
The Creamy Sauce
This sauce is what transforms your Chicken And Stuffing Stuffed Shells from simple to irresistible. It’s rich, velvety, and perfectly coats every shell.
- 2 cans cream of chicken soup – You can use the regular version or a reduced-sodium option if you prefer. It gives that luscious, old-fashioned casserole flavor.
- 1 cup skim milk – Helps thin the sauce just enough to make it pourable, while keeping it creamy and smooth.
- ½ cup water – Lightens the sauce for even coverage without making it heavy or too rich.
The Cheesy Topping
- 1 cup shredded Swiss cheese – This cheese melts beautifully and adds a subtle nuttiness that balances the creamy sauce. Not a Swiss fan? Mozzarella or Monterey Jack make excellent swaps for a milder flavor.
Optional Flavor Boosters
If you like to tinker in the kitchen like I do, here are a few ways to add even more comfort and flair to your Chicken And Stuffing Stuffed Shells:
- Stir in a handful of chopped fresh parsley or thyme to brighten the flavor.
- Add a sprinkle of garlic powder or onion powder to your sauce for extra savoriness.
- Use rotisserie turkey instead of chicken during the holidays—it’s an easy way to use up leftovers.
How to Make Chicken And Stuffing Stuffed Shells
Making Chicken And Stuffing Stuffed Shells is a comforting kitchen ritual that fills your home with the aroma of creamy sauce and savory stuffing. Whether you’re cooking for your family on a busy weeknight or prepping a cozy freezer meal, these simple steps will guide you through the process from start to finish.
Step 1: Prepare the Stuffing
Start by cooking two boxes of chicken-flavored stuffing mix according to the package directions. Once it’s done, fluff it with a fork to let the steam escape and cool slightly. This cooling step is important—warm stuffing can tear your pasta shells when filling them later.
If you have leftover homemade stuffing (especially after Thanksgiving), you can substitute it for the boxed version. Just make sure it’s moist and holds together nicely when spooned into the shells.
Step 2: Add the Chicken
Next, stir in two cups of cooked, shredded chicken breast. I love using rotisserie chicken here because it’s juicy, flavorful, and saves a ton of time. But if you prefer homemade, you can use chicken made from scratch—my Crock Pot Chicken and Gravy Recipe creates tender, flavorful chicken that’s perfect for this dish.
If you’re adding mushrooms, sauté them first until lightly golden and stir them into the stuffing mixture at this stage. The combination of chicken, herbs, and mushrooms gives your stuffing mixture a deep, savory flavor that tastes like pure comfort.
Step 3: Cook the Pasta Shells
Bring a large pot of salted water to a boil, then cook your jumbo pasta shells according to package instructions until just al dente. You want them tender but not soft—they’ll continue to cook in the oven.
Drain the shells and rinse them gently under cool water to stop the cooking process. Spread them out on a parchment-lined baking sheet so they don’t stick together.
Step 4: Stuff the Shells
Once the stuffing mixture has cooled enough to handle, use a spoon to fill each pasta shell generously with the chicken and stuffing mixture. Don’t overfill—the goal is to have the shells nicely packed but still able to close slightly at the edges.
Arrange the stuffed shells in a lightly greased 9×13-inch baking dish, open side down. This helps the sauce soak in evenly during baking.
Step 5: Prepare the Creamy Sauce
In a medium saucepan, whisk together two cans of cream of chicken soup, one cup of skim milk, and half a cup of water. Heat over medium heat, stirring occasionally, until smooth and well combined. The sauce should be creamy and pourable but not watery.
This sauce is what gives your Chicken And Stuffing Stuffed Shells their signature rich texture—it wraps every bite in that classic casserole comfort.
Step 6: Assemble the Casserole
Pour the creamy sauce evenly over the stuffed shells in your baking dish, making sure every shell is coated. This will keep the pasta soft and allow all the flavors to meld together beautifully while baking.
Cover the dish loosely with foil to prevent the top from drying out.
Step 7: Bake Until Hot and Bubbly
Place your baking dish in a 375°F oven and bake for about 35 minutes. The sauce will start to bubble gently around the edges and fill your kitchen with the irresistible aroma of chicken, cheese, and herbs.
Remove the foil, sprinkle one cup of shredded Swiss cheese evenly across the top, and return the dish to the oven for an additional 5 to 10 minutes, or until the cheese is fully melted and lightly golden.
Step 8: Let It Rest and Serve
Once baked, remove your Chicken And Stuffing Stuffed Shells from the oven and let them rest for about five minutes before serving. This short wait helps the sauce thicken slightly and makes the shells easier to serve without falling apart.
Serve them with a side of green beans, a crisp salad, or even my Broccoli Potato Cheese Soup for the ultimate cozy meal combination.
Tips for Success
- Cool before stuffing: Always let the stuffing cool before filling the shells to avoid tearing.
- Use leftover turkey: Around the holidays, turkey works just as well as chicken.
- Make it ahead: Assemble the dish in the morning and refrigerate it. When dinnertime rolls around, just pop it in the oven.
- Freezer-friendly: You can also freeze the stuffed shells individually before baking. Once frozen, transfer them to a freezer bag for easy storage.
This method guarantees creamy, cheesy, perfectly seasoned Chicken And Stuffing Stuffed Shells every time—a true family favorite that feels like home on a plate. It’s hearty enough for Sunday dinner but easy enough for a weeknight, and it reheats beautifully, making it one of those dishes you’ll turn to again and again.
Tips and Tricks for Perfect Chicken And Stuffing Stuffed Shells
- Cool your shells before filling—warm pasta can tear.
- Use leftover chicken or even turkey from the holidays.
- Make ahead: Freeze after step 3, then thaw and bake later for an easy dinner.
- Add veggies: Peas or diced carrots sneak in beautifully for extra color and nutrition.
- Cheese swap: Swiss gives a unique flavor, but mozzarella keeps it mild and gooey.
Storage for Chicken And Stuffing Stuffed Shells
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Assemble and freeze before baking for up to 2 months.
- Reheat: Bake from thawed at 350°F for 20–25 minutes or until warmed through.
FAQs
Can I make this ahead of time?
Absolutely! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
What can I use instead of Swiss cheese?
Mozzarella, provolone, or even a little cheddar blend works great.
Can I use homemade stuffing?
Of course! Just make sure it’s moist enough to hold together when stuffing the shells.
Can I use turkey instead of chicken?
Yes—especially around the holidays. It’s a delicious way to reinvent leftovers.
Conclusion
If you’ve been craving something comforting that comes together with pantry staples, Chicken and Stuffing Stuffed Shells is your new go-to dinner. It’s one of those rare dishes that feels fancy enough for Sunday supper yet simple enough for a weeknight.
So, grab your casserole dish, gather your family, and enjoy the kind of meal that warms hearts as much as it fills bellies. And if you loved this recipe, you might also enjoy my Crock Pot Chicken and Gravy Recipe or Creamy Chicken Pot Pie Orzo.
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Chicken And Stuffing Stuffed Shells – The Best Cozy Weeknight Dinner
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Chicken and stuffing stuffed shells are a quick and easy comforting casserole perfect for a freezer meal. Featuring boxed stuffing mix, chopped rotisserie chicken, and pasta, smothered in a creamy sauce, it’s guaranteed to get the whole family gathered around the table.
Ingredients
- 2 boxes of chicken flavored stuffing, cooked
- 2 cups cooked shredded chicken breast
- 1/2 cup chopped mushrooms, sautéed (optional)
- 1 box of jumbo shells; cooked, drained, and cooled
- 2 cans cream of chicken soup
- 1 cup skim milk
- 1/2 cup water
- 1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Cook stuffing following package directions.
2. Add chicken breast, stirring to combine, and set aside.
3. Spray a 9×13 baking dish with non-stick cooking spray. Stuff shells with the stuffing mixture and place in prepared dish, open and facing down.
4. Heat the soup, milk, and water in a saucepan, stirring until evenly combined. Pour over top of the stuffed shells.
5. Bake for 35 minutes.
6. Take out of oven and sprinkle with Swiss cheese.
7. Bake an additional 5–10 minutes until cheese is melted.
8. Let sit 5 minutes before serving. Enjoy!
Notes
Make sure to let the shells cool prior to filling them.
This is an easy way to use up leftover stuffing and chicken.
Don’t like Swiss cheese? Substitute it for another cheese instead.
For freezer cooking: After stuffing the shells, place them on a wax paper-lined baking sheet and freeze. Once frozen, transfer to a ziplock bag. When ready to eat, thaw and resume from the baking step.
