Well with costs the way they are today we have been buying our chickens whole. The I butcher them. This way the wife gets her skinned ,boneless breasts for 70-80 cents a lb. In stead of 3.99 lb. We normally part it out and save scraps for soup or broth. She let me get the breasts out today and then boiled the rest. Then pealed all the meat off and tore up. Added that to some stove top stuffing and stuffed that in to large pasta shells. She put that in a glass cake pan and covered in cream of chicken soup. Baked in the oven till down. It was great that way. Told her next time we will smoke the chicken and try.
That does sound good!
Did you precook the pasta? or stuff when raw and hard?
Here is the recipe we did for those that asked. Hope you enjoy it as much as we do.
CHICKEN STUFFED SHELLS
1/2 to 1 box jumbo shells
chicken shreaded and choped into bite size pieces
1 pkg. Stove top stuffing
8 oz. sour cream
1 can cream of chicken soup
1/2 cup water.
Shreadded motzarelli cheese
Boil chicken and dice. Cook shells according to directions on box. Cook stuffing as directions call. Mix chicken, stuffing and Sour Cream. Stuff shells. Combine soup with 1/2 can water. Cover shells with soup in casserole dish with lid. Top with Motzarelli cheese. Bake about 1 hour at 350 degrees.