Chicken Stuffed Shells

Ingredients

• 1 (6 ounce) package dry bread stuffing mix
• 1 (12 ounce) package jumbo pasta shells
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 (14 ounce) cans chicken broth
• Salt and pepper to taste (optional)
• Garlic powder (optional)
• 1 whole cooked chicken, boned and shredded

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.

In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.

In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9×13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.

Bake 30 minutes in the preheated oven, until bubbly.