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.