Chicken and Stuffing Pasta Shells
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes45
minutesI have been making this casserole for years, and it has become one of those dependable recipes I return to whenever I need something hearty, simple, and family-approved.
Over time, I have prepared it for different occasions—from casual family dinners to larger gatherings like baby showers and birthday parties—and it always holds up well no matter the setting.
What I like most is how straightforward it is. Using everyday ingredients like stuffing mix, cream of chicken soup, chicken, and pasta shells, it comes together in one 9×13 dish without any complicated steps.
Through experience, I have found it to be a reliable “crowd recipe” that people often ask about afterward because it feels comforting, filling, and familiar.
It has become one of those meals I trust when I want something easy to make that still brings everyone back for seconds.
Ingredients
2 Boxes of Chicken Stuffing mix (like Stove Top)
3 cups of diced cooked Chicken (you can use Rotisserie for quicker preparation)
1/2 cup of mayonnaise
3 cans of Cream of Chicken Soup
1 Box of Jumbo Pasta Shells cooked Al dente per box instructions.
Directions
- Preheat oven to 350 degrees.
- Prepare the stuffing mix according to the box instructions. Add 1 1/2 cups of cream of chicken soup, diced chicken and mayonnaise. Mix well.
- Using a spoon, fill the cooked and cooled pasta shells with the stuffing mixture. Add the stuffed shell back into the pan until the pan is filled with them. (You will run out of mixture about the same time the pan is full.
- Mix the remaining 1 1/2 cups of Cream of Chicken Soup with 1 1/2 cups of water.
- Pour the Cream of Chicken Soup/Water mixture over the shells in the pan covering them all.
Notes
- This dish can be made a day in advance and kept in the refrigerator until you are ready to bake. It can also be frozen but allow it to defrost before cooking. Store leftovers in an air tight container for a few days.