Chicken And Stuffing Stuffed Shells Recipe

I just made Chicken Stuffed Shells, creamy pasta packed with boxed stuffing and rotisserie chicken that freezes perfectly and feeds the whole crew.

I love these Chicken And Stuffing Stuffed Shells because they’re the kind of messy, loud dinner that actually fills people up. I’m obsessed with the way shredded rotisserie chicken and seasoned stuffing mix crash together inside pasta shells so every bite is salty, soft, and a little crunchy from browned cheese.

And it’s totally forgiving, pays me back for bad days with plate-lickable comfort. Stuffed Shells Recipe fan?

Same. Shells Stuffed With Chicken And Stuffing make a ridiculous amount of food for how little fuss it takes.

I eat leftovers cold from the fridge. No shame.

Every time, no regrets.

Ingredients

• Jumbo pasta shells: they’re roomy and cozy, perfect for stuffing without falling apart.
• Rotisserie chicken: real, juicy protein that’s lazy-chef magic and adds savory bite.
• Seasoned stuffing mix: gives that herby, slightly crunchy texture and comfort-food vibe.
• Melted butter for stuffing: moistens the mix and adds a rich, buttery push.
• Chicken broth to moisten stuffing: keeps things tender and stops the stuffing from drying.
• Condensed cream of chicken soup: creamy backbone that makes everything saucier and stick-together good.
• Sour cream: tangy creaminess that cools and smooths the filling’s richness.
• Sharp cheddar cheese: punchy, salty melty goodness folded into the filling.
• Mozzarella topping: gooey, bubbly melt that gives that irresistible cheese pull.
• Onion or green onions: a little bite and freshness, optional but really nice.
• Garlic: tiny punch of warmth and familiar savory smell.
• Poultry seasoning or thyme: herby note that makes it feel homey and chicken-friendly.
• Kosher salt: basic seasoning to actually make the flavors sing.
• Black pepper: subtle heat and depth, not overpowering if you don’t go crazy.
• Fresh parsley: bright flecks that cut through the creamy richness.
• More parsley for garnish: basically the finishing touch that makes it look loved.
• Butter to grease dish: helps the shells not stick and adds subtle richness.

Ingredient Quantities

• 24 jumbo pasta shells (about 1 box)
• 2 cups shredded rotisserie chicken, roughly chopped
• 1 box (6 oz) seasoned stuffing mix
• 2 tablespoons unsalted butter, melted (for the stuffing mix)
• 1/2 cup low sodium chicken broth (to moisten stuffing)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese for topping
• 1/4 cup finely chopped onion (or 2 green onions), optional but nice
• 1 clove garlic, minced
• 1 teaspoon poultry seasoning or dried thyme
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 2 tablespoons butter, melted to grease the baking dish

How to Make this

1. Preheat oven to 350F and lightly grease a 9×13 baking dish with the 2 tablespoons melted butter.

2. Cook 24 jumbo pasta shells in salted boiling water until just al dente, about 9 minutes; drain and spread on a baking sheet so they dont stick.

3. In a medium bowl combine the 1 box seasoned stuffing mix with 2 tablespoons melted butter and 1/2 cup low sodium chicken broth to moisten; fluff with a fork and let cool slightly.

4. In a large bowl mix the 2 cups chopped rotisserie chicken, the moistened stuffing, 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded sharp cheddar (reserve about 1/3 cup), 1/4 cup chopped onion, 1 minced garlic clove, 1 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley until well combined.

5. Taste the filling and adjust salt and pepper if needed; the stuffing mix can be salty so go easy.

6. Spoon the filling into each cooked shell, packing gently, and arrange the stuffed shells seam side up in the prepared baking dish.

7. If there is any leftover filling spread it around the shells or save for another use.

8. Spoon any remaining cream of chicken and sour cream mixture from the bowl over the shells so they are mostly covered, then sprinkle the top with the reserved sharp cheddar and 1/2 cup shredded mozzarella.

9. Cover the dish with foil and bake 20 minutes, then remove foil and bake another 10 minutes until bubbly and cheese is melted and lightly golden.

10. Let rest 5 minutes, sprinkle with extra chopped parsley for garnish, serve warm and enjoy.

Equipment Needed

1. 9×13 baking dish
2. Large pot for boiling pasta
3. Colander or strainer
4. Baking sheet to spread shells so they dont stick
5. Medium bowl for stuffing mix
6. Large bowl for mixing the filling
7. Wooden spoon or silicone spatula and a rubber spatula for scraping
8. Measuring cups and spoons
9. Aluminum foil and oven mitts for handling the hot dish

FAQ

Chicken And Stuffing Stuffed Shells Recipe Substitutions and Variations

• Rotisserie chicken
  • Leftover roasted or baked chicken, shredded — works the same
  • Canned chicken, drained and flaked — quick and easy
  • Cooked turkey, chopped — great after Thanksgiving
  • Tofu crumbles seasoned with poultry seasoning — for a vegetarian-ish swap
• Seasoned stuffing mix
  • Homemade breadcrumbs mixed with chopped celery, onion and poultry seasoning — fresher tasting
  • Cornbread stuffing mix — gives a slightly sweet, heartier bite
  • Cooked wild rice or quinoa with herbs — gluten free alternative
  • Crushed seasoned croutons plus a touch of chicken broth — pantry-friendly hack
• Condensed cream of chicken soup
  • Condensed cream of mushroom soup — similar creaminess, different flavor
  • 1 cup heavy cream mixed with 1 tsp chicken bouillon + 1 tbsp flour — makes a quick white sauce
  • Greek yogurt thinned with a little chicken broth and seasoned — tangier, lighter option
  • Homemade béchamel with chicken stock added — more work but super tasty
• Sour cream
  • Plain Greek yogurt — same texture, more protein
  • Cream cheese, softened and whisked with a splash of milk — richer, thicker
  • Crème fraîche if you want a creamier, less tangy result — pricier but nice
  • Mayonnaise thinned with a bit of milk — not ideal but works in a pinch

Pro Tips

1) Cook shells just shy of done, they will finish in the oven. Don’t overcook them or they’ll get mushy when you fill them; rinse with cold water and lay them single layer on a sheet so they dont stick as they cool.

2) Taste the filling before stuffing, because the boxed stuffing can be salty. If it seems too salty, add a little more sour cream or a splash of plain yogurt, and a squeeze of lemon if it needs brightness.

3) For a better texture, fold some of the stuffing mixture looser so each bite has bits of crunch, and sprinkle panko or crushed crackers on top with a few dots of butter to make the cheese topping crispier and less gloopy.

4) This reheats and freezes well. Cool completely before freezing in a covered dish, thaw overnight in the fridge then bake covered at 350F until hot, remove foil at the end to brown. Leftovers reheat best covered in the oven not the microwave, it keeps the shells from drying out.