How to make a delicious Chicken and stuffing stuffed shells for a hearty meal
Table of Contents
Introduction
Picture this: plump pasta shells cradling a creamy, savory filling of tender chicken and herb-packed stuffing, baked until golden and bubbling under a blanket of melted cheese. If that doesn’t make your stomach rumble, I don’t know what will! Chicken and Stuffing Stuffed Shells are the ultimate comfort food mashup—think Thanksgiving dinner meets Italian pasta night, all in one cozy casserole dish.
Here’s a fun fact: This recipe was born from a fridge-cleaning frenzy. (Raise your hand if you’ve ever stared at leftover rotisserie chicken and stuffing, wondering, “What now?”) Instead of settling for a boring sandwich, I stuffed those flavors into jumbo pasta shells, drenched them in a velvety sauce, and voilà—a new family favorite emerged!
What makes this dish a winner? It’s ready in under an hour, uses affordable pantry staples, and is guaranteed to please even the pickiest eaters. If you loved my Chicken Alfredo Stuffed Shells, you’ll adore this twist. It’s hearty, satisfying, and perfect for weeknights or potlucks. Ready to roll up your sleeves and dig in? Let’s get stuffing!
What is Chicken and Stuffing Stuffed Shells?
Let’s address the elephant in the room: Why such a mouthful of a name? (Pun intended.) Couldn’t we call it “Cheesy Chicken Shells” or “Thanksgiving in Pasta Form”? Sure—but where’s the fun in that? The truth is, this dish is exactly what it sounds like: jumbo pasta shells stuffed with shredded chicken, savory stuffing mix, and gooey cheese, baked in a creamy sauce.
Think of it as the lovechild of a holiday feast and your favorite pasta bake. And hey, if “the way to a man’s heart is through his stomach,” this recipe might just earn you a marriage proposal. (Pro tip: Serve it with garlic bread.) Whether you’re craving comfort or impressing guests, these stuffed shells deliver. Ready to make magic happen? Let’s cook!
Why You’ll Love This Recipe
- Comfort Food, Elevated: The combination of fluffy stuffing, juicy chicken, and melty cheese creates a symphony of textures and flavors. The creamy sauce ties it all together, making every bite pure bliss.
- Budget-Friendly Brilliance: Skip the takeout! This dish costs a fraction of restaurant meals and transforms leftovers into something extraordinary. (Rotisserie chicken? Yes, please!)
- Crispy, Cheesy Goodness: A sprinkle of Parmesan on top adds a golden crunch, while the creamy sauce keeps everything luxuriously moist.
If you’re a fan of my Cheesy Chicken and Rice Casserole, you’ll love this pasta-based twist. It’s hearty, fuss-free, and guaranteed to earn compliments. Trust me—your family will beg for seconds!
How to Make Chicken and Stuffing Stuffed Shells
Quick Overview
This dish comes together in 45 minutes with minimal prep. Boil the shells, mix the filling, stuff, bake, and enjoy! The creamy sauce and crispy topping make it irresistible.
Key Ingredients
- 24 jumbo pasta shells
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 box (6 oz) herb-seasoned stuffing mix
- 1½ cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the Shells: Boil jumbo shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
- Make the Filling: In a bowl, combine shredded chicken, dry stuffing mix, 1 cup cheddar cheese, garlic powder, and 1 cup broth. Mix until stuffing is moistened.
- Stuff ‘Em!: Gently fill each shell with the chicken-stuffing mixture. Arrange in a greased 9×13” baking dish.
- Whisk the Sauce: In another bowl, mix cream of chicken soup, sour cream, remaining ½ cup broth, salt, and pepper. Pour evenly over shells.
- Top & Bake: Sprinkle remaining cheddar and Parmesan over the shells. Bake at 375°F for 25–30 minutes until bubbly and golden. Let cool 5 minutes before serving.
What to Serve With Chicken and Stuffing Stuffed Shells
- Garlic Butter Green Beans: Their crispness balances the creamy shells.
- Cranberry Spinach Salad: Adds a tangy, fresh contrast.
- Rosemary Focaccia: Soak up every drop of that sauce!
- Drinks: Pair with a crisp Chardonnay or sparkling lemonade.
Top Tips for Perfecting the Recipe
- Shortcut It: Use store-bought rotisserie chicken and boxed stuffing.
- Avoid Soggy Shells: Rinse boiled shells in cold water to prevent sticking.
- Extra Creamy: Swap sour cream for Greek yogurt or ricotta.
- Crispy Topping: Broil for 2–3 minutes at the end for extra crunch.
Storing and Reheating Tips
- Fridge: Keep leftovers in an airtight container and refrigerate for up to three days.
- Freeze: Assemble unbaked shells and freeze for up to 3 months. Thaw overnight before baking.
- Reheat: Microwave individual portions with a splash of broth, or bake at 350°F until warmed through (15–20 minutes).
