Chicken Stuffed Shells

This recipe has been adapted from a recipe submitted by Teresa MacKrell that appeared in a collection of recipes from ABB employees.





Ingredients:
2 medium sized chicken breasts
2 cups dry herbed stuffing
1/2 cup diced celery
1/2 cup diced onion
3/4 cup chopped fresh mushrooms
1/2 cup mayo
1 can lower salt Cream of Mushroom soup
1 small can lower salt chicken broth
About 14 jumbo shells or 26 medium shells

Directions:
Prepare stuffing according to directions. Poach chicken breasts until cooked; cool and shred. Cook shells until al dente. Mix shredded chicken, prepared stuffing, celery, onion, mushroom and mayo until well combined. Stuff mixture into shells and place into a 13"x9" baking pan.

Mix the cream of mushroom soup with chicken broth thoroughly and pour over stuffed shells. There is no need for any additional seasoning as there is sufficient in the soup and broth.
Cover tightly with foil and refrigerate at least 2 hours.

Bake covered at 375 F for 45 - 55 minutes until bubbling.