Wednesday, March 25, 2009
After returning from a country ride to Aurora on what turned out to be a most pleasant Spring day, Joan decided to use the leftovers from last evening’s roaster to make this simple dish.
30 to 36 jumbo shells
6-oz. pkg. herb-flavored stuffing mix
2 c. chicken, cooked and diced
1 c. mayonnaise
2 10 - 3/4 oz. cans cream of chicken soup
grated Parmesan cheese to taste
Cook shells in boiling water according to package directions. Prepare stuffing mix according to package directions; stir in chicken and mayonnaise. In a separate bowl, mix soup with one soup can water; pour half on the bottom of a lightly greased 13"x9" baking pan. Stuff shells with stuffing mixture; place shells open-side up in pan. Pour remaining soup mixture over top. Sprinkle with cheese. Cover and bake at 350 degrees for 45 to 60 minutes.
Serves 8 to 10.
Joan suggest that this dish would be an absolutely delicious entrée for company.