Oven Pre-heated to 350º Or Crock pot for 2 hours on low
You know how you buy that Family pack of chicken breasts for your family of 4 and there are always ALWAYS 7 breasts in it -one of which is a mutant one the size of a dinner plate and one no bigger than your thumb?
Alternatively you could use those cans of chicken that they sell near the tuna.
Cook up the jumbo shells, drain and let cool.
Follow the directions on the “stuffing” mix and prepare it.
Mix together the cream of chicken soup and chicken broth
Mix the chicken, stuffing and miracle whip together and stuff the mixture into the shells.
Grease your crock pot with some butter and pour some of this on the bottom of the crock pot (reserve enough to pour over the top of all the shells)
Arrange the shells in the crockpot
Cover shells with remaining sauce and sprinkle with the shredded cheese
Turn Crock pot on low..these should be ready in a few short hours since they are essentially already cooked you are basically trying to heat through and melt the cheese..so dont over cook them
Grease a 9×13 casserole dish-arrange shells in dish
Bake at 350º for 30-35 minutes
Delicious, tangy, Tyler gobbled it up which gives it an EXTRA thumbs up(+)–I’ll remember Im making it earlier next time so I can do it in the crock pot and not heat up the house in the summer–although prob wont be able to cram as many shells into the crock pot…hmmm must borrow second crock pot..
Chicken Stuffed Shells (courtesy of Colleen’s Kitchen)
12 oz. box jumbo pasta shells, cooked and cooled
2-3 chicken breasts, cooked and shredded
1/2 cup Light Miracle Whip
6 oz. box chicken stuffing, prepared
26 oz. can cream of chicken soup
14 oz. can chicken broth
1 cup reduced fat shredded cheddar cheese
follow directions above to prepare