Stuffed Chicken in Pasta shells
Source of Recipe
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Recipe Introduction
Perfect for: Dinner parties, fancy luncheons.Make and take: Bake at home, and then reheat in oven or microwave upon arrival. Made famous by: Pat Nagy of Kennesaw, Ga., who says they're ``great to take along to a party because they feed so many, but also because they are so easy to freeze for a quick meal for the family.'' Tip: After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper and freeze. Store the frozen stuffed shells in a resealable freezer bag (and keep a can or two of condensed cream of chicken soup on hand) and then bake in whatever quantity you need for a party or family dinner.
Recipe Link: http://herald.com (April 14, 2005) List of Ingredients
1 (12-oz.) box large pasta shells
1 T. vegetable oil
1 onion, chopped
4 skinless, boneless chicken breast halves,
cut into small pieces
2 (6-oz.) boxes Stove Top stuffing, any flavor
1 C. mayonnaise
2 (10-3/4-oz.) cans condensed cream of chicken soupRecipe
Preheat oven to 350. Bring large pot of water to boil. Add shells. Cook according to package directions; drain. Set aside.
In the meantime, in a large skillet, heat oil. Add onion & cook 2 minutes. Add chix breast pieces & stir-fry until cooked through, about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture.
Place stuffed shells in two lightly greased 9X13" baking dish. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. cover the pans with foil & bake for 45 minutes until heated through & bubbly.
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