Chicken Stuffed Shells

01Method

1. 1

   Heat the oven to 350°F (175°C). Prepare the bread stuffing following the directions on the package.

2. 2

   Bring a large pot of salted water to a boil. Cook the pasta shells for 8 to 10 minutes until al dente, then drain and set aside.

3. 3

   Combine both canned soups and the chicken broth in a saucepan. Season with salt, pepper, and garlic powder, then heat over medium, stirring occasionally, for about 5 minutes until warmed through.

4. 4

   In a large bowl, combine the shredded chicken with the prepared stuffing. Spoon the mixture into each cooked pasta shell and arrange them in a 9x13 inch baking dish. Pour the soup mixture evenly over the top and cover tightly with aluminum foil.

5. 5

   Bake for 30 minutes until the sauce is bubbling.