Chicken Stuffed Shells

Ingredients:

1- 12 oz box of stuffed shells
1-tablespoon of vegetable oil
1-onion, chopped
4-skinless, boneless chicken breast, chopped into small pieces or shredded 
2-boxes of Stuffing, any flavor
1-cup mayonnaise
2-10 3/4 oz can of condensed cream of chicken soup

Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions; drain. Set aside. 


In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat. 


Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture. 

After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper, and freeze. Store the frozen stuffed shells in a resealable freezer bag.

To serves arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.