Chicken Stuffed Shells recipe

8 servings

1 (6 ounce) package dry bread stuffing mix

1 (12 ounce) package jumbo pasta shells

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can condensed cream of chicken soup

2 (14 ounce) cans chicken broth

salt and pepper to taste (optional)

garlic powder (optional)

1 whole cooked chicken, boned and shredded

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.