Chicken Shells Recipe

Ingredients

CHICKEN SHELLS

2 c cooked chicken (cubed) approx 1 pound

1 c frozen peas (thawed - slightly cooked)

1/3c chopped onion

1/3c chopped red pepper (optional)

1c Hellmann’s mayonnaise

24 Jumbo Shells (cooked according to pkg)

1 can Cream of Chicken soup

1c grated cheddar cheese (or amount desired)

Boil (or poach) two boneless skinless chicken breasts in seasoned water or broth (salt, pepper, onion flakes) - let cool then cut into cube pieces. (or you can use canned chicken as another option)
Thaw frozen peas in the microwave for about 3-4 minutes - drain off any liquid
Sauté the onions and chopped red (or green) pepper in 2-3 T butter until tender Stir together the chicken, peas, onions (and peppers) and mayonnaise. Add salt and pepper to taste.
Use several teaspoonful of chicken mixture to stuff into cooked (and cooled) jumbo shells. Place filled shells in a greased baking dish. Mix together 1 can of cream of chicken soup with 1/2 can of water. Pour over stuffed shells and cover all with grated cheese
Cover with foil and bake for 25 minutes at 350 degrees. - Be sure the shells have completely cooked. Remove foil and bake uncovered for another 5 minutes.
This freezes well before and after baking