Chicken and Stuffing Shells

With the colder weather rapidly approaching, nothing makes me happier than true comfort food. I altered a recipe I found for Thanksgiving stuffed shells (using leftovers) that is to die for. It's cheesy and creamy and everything that makes you feel warm and cozy.

1 box of pasta shells

1 large can of chicken

1 box Stove Top stuffing

4 oz. of cream cheese, softened

1/2 cup of parmesan cheese

1/3 cup of mayonnaise

4 cups of shredded mozzarella

1 can cream of chicken soup

1 (or 2 if you're like me) packets of chicken gravy

 

Boil your shells while you get the filling ready.

Make the stuffing, then add in the chicken and cream cheese while on a low heat to make it melt. Once the cream cheese is mixed thoroughly, take off the stove and add in the parmesan, mayo, and 3 cups of the mozzarella.

(Now's the time to preheat your oven to 350)

Put 1/2 the can of soup on the bottom of a 9x13 pan.

Stuff your shells with the stuffing mixture, and snuggly line them.

Put another layer of the soup over the top of the shells when you're done.

Sprinkle with the remaining mozzarella.

Bake covered for 45 minutes and an additional 10 minutes uncovered.

While they are baking, make your gravy.

 

Let them sit for a few minutes, and then serve smothered in gravy. Voila!