Original Article
This meal is easy to make and the kids love it!
serves 8
Prep time: 15 minutes
Ingredients:
1 box Jumbo pasta shells
3 (12.5 oz.) cans chicken
2 (10.5 oz) cans cream of chicken soup
1/3 can evaporated milk
dried parsley
1 (6 oz.) box chicken flavored stuffing mix -0r- 1 recipe homemade stuffing mix (*see note)
Instructions:
Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing and one can of cream of chicken soup, mix well. Stuff shells with chicken mixture and place in a greased 9 x 13 baking pan or two smaller pans if baking in sun oven. Mix the remaining can of cream of chicken soup and 1/2 can of evaporated milk together (add parsley if wanted) and spread over the shells. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly.
Mix 1/3 of the can of canned milk into the cream of chicken soup.
Pour sauce over top of shells, cover with foil and bake 30 minutes until hot.
Enjoy!
~~~~~~~~~~~~~~~~~
Notes:
4 cups dried bread cubes and crumbs
1/4 tsp. lemon pepper
1/2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. dried chives
1/4 tsp. paprika
1/2 tsp. poultry seasoning
dash celery seed
2 tsp. dried onions
1/2 tsp. seasoned salt
1/8 tsp. turmeric
1 tsp. powdered chicken bouillon
4 TBS canned butter or oil
To make Homemade Stuffing Mix:
Cut bread into 1/2 inch cubes and spread on a cookie sheet to bake at 300 degrees for 20 minutes. Reduce oven temperature to 200 degrees and continue baking for 2 hours. Remove dried bread and add seasonings. Heat 1 3/4 cups of water or broth to boiling and add 4 TBS butter or oil. Remove from heat and add dried bread and seasonings and let sit for 5 minutes.
In my book this recipe is used as a:
*Long Term Recipe
*Sun Oven Recipe
*3 month Recipe
serves 8
Prep time: 15 minutes
Ingredients:
1 box Jumbo pasta shells
3 (12.5 oz.) cans chicken
2 (10.5 oz) cans cream of chicken soup
1/3 can evaporated milk
dried parsley
1 (6 oz.) box chicken flavored stuffing mix -0r- 1 recipe homemade stuffing mix (*see note)
Instructions:
Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl. Combine chicken, prepared stuffing and one can of cream of chicken soup, mix well. Stuff shells with chicken mixture and place in a greased 9 x 13 baking pan or two smaller pans if baking in sun oven. Mix the remaining can of cream of chicken soup and 1/2 can of evaporated milk together (add parsley if wanted) and spread over the shells. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly.
Mix 1/3 of the can of canned milk into the cream of chicken soup.
Pour sauce over top of shells, cover with foil and bake 30 minutes until hot.
Enjoy!
~~~~~~~~~~~~~~~~~
Notes:
- You should try making your own stuffing if you’ve never tried it before. It’s really easy, it just requires time in the oven. Here’s the recipe I love using for homemade stuffing. When planned ahead, this stuffing always tastes so much better than anything boxed!
4 cups dried bread cubes and crumbs
1/4 tsp. lemon pepper
1/2 tsp. garlic powder
2 tsp. dried parsley
1/2 tsp. dried chives
1/4 tsp. paprika
1/2 tsp. poultry seasoning
dash celery seed
2 tsp. dried onions
1/2 tsp. seasoned salt
1/8 tsp. turmeric
1 tsp. powdered chicken bouillon
4 TBS canned butter or oil
To make Homemade Stuffing Mix:
Cut bread into 1/2 inch cubes and spread on a cookie sheet to bake at 300 degrees for 20 minutes. Reduce oven temperature to 200 degrees and continue baking for 2 hours. Remove dried bread and add seasonings. Heat 1 3/4 cups of water or broth to boiling and add 4 TBS butter or oil. Remove from heat and add dried bread and seasonings and let sit for 5 minutes.
In my book this recipe is used as a:
*Long Term Recipe
*Sun Oven Recipe
*3 month Recipe
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