| Stuffed Sea Shells
2 cups of cooked chicken breasts ( 2 whole breasts)
one 10 1/2 ounce can of LeSueur peas
1 box of chicken Stove Top stuffing mix (mix as directed)
1/2 cup of mayonnaise
1 box of extra large jumbo shells
1 can of cream of chicken soup
1 can of cream of mushroom soup
Parmesan cheese
5 ounces of white wine
5 ounces of chicken stock |
|
Cook shells as directed on package. Drain. Mix two soups and dilute with 1/2 can of chicken stock (water chicken has been cooked in) and 1/2 can of white wine. Mix stuffing, chopped chicken, mayonnaise and peas. Stuff shells with chicken mixture and place in a 9x13" glass dish. Pour soup mixture over shells. Sprinkle with Parmesan cheese. Bake at 325ºF. for 25 minutes or until bubbly. When cooking the shell, bring to rolling boil, add a little salad oil, add shells, bring back to a boil. Cover and remove from heat. Let stand 20 minutes. drain and rinse with cold water. Half of the peas can be added to chicken mixture and half to the soup mixture, if preferred.
|
|