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Stuffed Pasta Shells Recipe

100% would make again

"This is a different way to use up leftovers," shares Judy Memo of New Castle, Pennsylvania. A casserole of pasta shells filled with moist stuffing, tender chicken chunks and green peas is covered with an easy sauce.

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6 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1-1/2 cups cooked stuffing
2 cups diced cooked chicken or turkey
1/2 cup frozen peas, thawed
1/2 cup mayonnaise
18 jumbo pasta shells, cooked and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup water
Paprika
Minced fresh parsley

Directions

In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika.
Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (3 each) equals 467 calories, 26 g fat (5 g saturated fat), 52 mg cholesterol, 811 mg sodium, 37 g carbohydrate, 3 g fiber, 21 g protein.

Stuffed Pasta Shells published in Quick Cooking November/December 1999, p37

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