Wednesday, December 4, 2013

Chicken Stuffing Stuffed Shells

OK, now this is going to sound like the weirdest combination, and to be honest, probably not one that I would have jumped at making if I hadn't been lucky enough to have been served it first!  My friend Jamie had our bible study group girls over for dinner once and served us this delicious dish.  I couldn't get enough, and I couldn't' stop thinking about it either.  And I'm not even a huge stuffing fan!  I searched and found multiple similar recipes online and after making it a few times, this is how we love it.  I've served it for Christmas dinner for my family and just for cozy nights in for me and Corey, super comfort food.  You can double to sauce as well if you want to make it really creamy and dreamy! ;)

we can pretend I only had two shells ;)
Chicken Stuffing Stuffed Shells
inspired by my friend Jamie
1/2 package giant pasta shells, cooked & drained
2 cups cooked chicken, shredded (about 2 breasts)*
1 (6 ounce) box chicken flavored stuffing mix, prepared according to box
1 (10.5 ounce) cans cream of chicken soup
1 cup (1 small container) plain greek yogurt
1 cup milk
1 teaspoon dried parsley
Salt & pepper

Cook and drain pasta, set aside. Prepare the stuffing mix and place in a big bowl.  Combine soup, greek yogurt, milk, parsley, and a little salt & pepper; stir.  Add shredded chicken & half of soup mixture to stuffing and mix.  Stuff shells with chicken mixture and place in a 9x13 inch baking pan that has been greased. Once all of the shells are filled, pour the remaining soup mixture over the shells, cover with foil and bake in a 350° F oven for 30 minutes or until hot and bubbly.  Delicious!
*my favorite (easy) way is to boil the chicken in water until cooked, then throw them in the bowl of my kitchen-aid mixer and turn on with the paddle attachment until shredded.  So easy and it gets the chicken really shredded!