Chicken And Shells Soup Food

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

CHUNKY CHICKEN SOUP WITH PASTA SHELLS

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
• Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

YUMMY CHICKEN STUFFED SHELLS

Steps:

• Prior to cooking pasta shells, add salt and a few tablespoons of oil to the boiling pot of water. Cook pasta shells according to package directions and drain. Rinse with cold water, drain again and set aside to cool.
• Prepare Stove Top stuffing per directions.
• Preheat oven to 350 degrees. Combine cooked chicken, prepared stuffing, one can of soup, broth, and mayo in a large bowl.
• Stuff each pasta shell with approximately 3 tablespoons of chicken/stuffing mixture. As you stuff, arrange shells in a large glass casserole dish, stuffing side up.
• Spoon the second can of soup over the shells. Bake for 30 mins or until the tops of the shells are golden brown and stuffing mixture is heated through.

AMAZING CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Prepare shells according to package directions and cool.
• Prepare stuffing according to package.
• In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
• Dash.
• Set aside.
• Lightly coat 9x13-inch pan with cooking spray.
• Stuff each shell with a large spoonful of chicken mixture and place in pan.
• Mix soup with water in separate bowl.
• Pour over filled shells.
• Loosely cover with aluminum foil and bake 45 minutes.
• Serve hot.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.

CHICKEN STUFFED SHELLS

Steps:

• Cook chicken breasts and cut up into small pieces.
• Cook jumbo shells as instructed on box and set on paper towels to dry.
• Cook stuffing mix as instructed on box (best in microwave).
• Mix stuffing with mayonnaise, add chicken.
• Stuff shells with this mixture.
• Mix cans of soup with 1 1/4 cups of water.
• Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
• Put shells on top of soup mixture.
• Pour the rest of the soup mixture on top of the shells.
• Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
• ENJOY!

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

CREAM OF CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook shells according to package directions.
• Prepare stuffing mix according to directions.
• Combine stuffing, chicken, mayo, seasoned salt, pepper, and Mrs. Dash in large bowl.
• Combine cream of chicken soup, milk, and cheese in seperate bowl.
• Stuff shells with the stuffing filling and place in a greased 9x13 pan.
• Pour soup mixture over shells.
• Bake covered for 45 minutes at 350 degrees.