May 23, 2008 Edition
I actually had to work this Friday, so I decided to make one of our favorite Friday dishes. This dish is what Brian and I call an "all-time favorite classic". This dish is a very simple dish that I will return to time and time again. It is easy to prepare, prep can be done ahead of time, and it reheats like it just came out of the oven.
I have finally memorized this recipe after making it probably 20 times (you should see the recipe card!), but I am including the slightly modified (by me) original recipe that was given to me. I didn't really change a whole lot, but I am sure you can do a lot of other variations with this one.
Chicken Stuffed Jumbo Shells
Approx. 18 Jumbo shells (they look just like velveeta mac shells, but much bigger)
1 box chicken Stovetop stuffing, prepared
1/2 cup sour cream
2 large chicken breasts, cooked and shredded (I usually use three, I like chicken!)
2 cans cream of chicken soup
3/4 cup water or chicken broth
12 oz. shredded mozzarella cheese
Salt, pepper, and Tony's creole seasoning to taste
1. Preheat oven to 350 degrees. Boil shells until just done (do not overcook). Rinse with cold water and drain. Set the shells on foil or one the counter to prevent them sticking together.
2. Mix chicken, stuffing, sour cream, half the cheese and spices. (This is the step I usually do the night before and keep in the refrigerator).
3. Stuff shells with the chicken mixture and place in a casserole dish. (I a Pyrex smaller than the typical 9x13. I think mine is a 7x11; the sauce covers the shells better in a smaller dish).
4. Boil soup and water, stirring to blend. Pour over stuffed shells.
5. Sprinkle with remaining cheese.
6. Bake uncovered approximately 20 minutes until cheese is melted and heated throughouly.