You can see the changes I have made to this recipe over time. The original recipe called for mayonnaise to be mixed with the stuffing, which is really good, but also really unhealthy. Now I use the light cream of chicken soup instead. Still just as tasty, but a little healthier.
1 box stuffing mix
2 C diced, cooked chicken or turkey (freeze dried or bottled works great!)
18 jumbo pasta shells cooked, drained
2 cans Cream of Chicken Soup
2/3 C chicken broth (water or milk works too!)
Paprika and Parsley for garnish on top
Cook stuffing mix according to the directions on the box. Mix stuffing, 1 can cream of chicken soup, and meat. Stir well. Stuff each shell with 1-2 T of stuffing mixture and place in a 13x9 pan. Stir together remaining can of cream of chicken soup and chicken broth. Mix well and pour over shells. They don't need to be completely covered. Sprinkle with Paprika and Parsley for garnish. Cover and bake at 350° for 30 minutes. It could also be baked in a Sun Oven or Volcano stove.
We love to eat this dish with cranberry sauce to make it kind of a mock Thanksgiving dinner. I love how my kids like boxed stuffing mix and jellied cranberry sauce over the homemade stuff. :) I also served Easiest Pumpkin Muffins Ever and dinner was on the table in under an hour!