Easy Chicken Stuffed Shells Recipe That’s Creamy, Comforting, and Family-Approved

If you’re looking for a creamy, comforting dinner that’s both crowd-pleasing and great for leftovers, these Chicken Stuffed Shells are exactly what you need. This baked pasta dish combines tender pasta shells filled with a savory chicken and stuffing mix, all smothered in a velvety blend of chicken and celery soup. Whether you’re hosting a cozy family dinner or prepping for a busy week, this recipe hits all the marks: easy to prepare, freezer-friendly, and incredibly delicious.

What Makes These Chicken Stuffed Shells So Special

These Chicken Stuffed Shells are more than just another pasta bake. They blend convenience with classic comfort food elements, making them ideal for busy weeknights or weekend gatherings. The creamy sauce made from soup gives a nostalgic touch, while the stuffing adds a unique twist with extra flavor and texture.

Plus, the recipe is naturally make-ahead friendly and reheats beautifully. Whether you’re cooking for a big family or meal prepping for the week, this dish will not disappoint.

Ingredients You’ll Need for Chicken Stuffed Shells

• Jumbo Pasta Shells: Perfect for stuffing and holding the filling together. Their ridges trap the creamy sauce.
• Cooked Chicken: Adds protein and heartiness. Shredded chicken works best for even distribution.
• Stuffing Mix: Infuses herby flavor and a soft, savory texture inside each shell.
• Cream of Celery Soup: Adds a rich, slightly earthy creaminess to the sauce.
• Cream of Chicken Soup: Enhances the chicken flavor and adds to the creamy base.
• Chicken Broth: Thins out the soups to create a pourable sauce that stays moist during baking.
• Salt: Enhances all the other flavors.
• Black Pepper: Adds a hint of warmth and depth.
• Garlic Powder: Provides subtle aromatic depth without overpowering the dish.
• Aluminum Foil: Used for covering the dish to keep the moisture in while baking.

Smart Substitutions for Chicken Stuffed Shells

If you’re out of an ingredient or catering to specific dietary needs, try these easy swaps:

• Rotisserie Chicken: A great time-saver with built-in flavor.
• Stuffing Alternatives: Use cooked quinoa or couscous for a lighter or gluten-free version.
• Cream of Mushroom Soup: A flavorful stand-in for celery or chicken soup, especially for mushroom lovers.
• Vegetarian Version: Replace chicken with cooked mushrooms, lentils, or tofu, and use veggie broth.
• Pasta Alternatives: Try manicotti or lasagna noodles rolled with filling if jumbo shells aren’t available.

How to Make Chicken Stuffed Shells – Step-by-Step

1. Preheat the Oven: Set your oven to 350°F (175°C). This gives you the perfect temperature for even baking.
2. Cook the Stuffing: Follow the directions on your favorite boxed stuffing mix and set it aside once done.
3. Boil the Pasta Shells: In a large pot of salted water, cook the jumbo pasta shells for about 8 to 10 minutes until al dente. Drain and let them cool slightly for easy handling.
4. Prepare the Sauce: In a medium saucepan, combine cream of celery soup, cream of chicken soup, and chicken broth. Season the mix with salt, pepper, and garlic powder. Stir and cook for about 5 minutes, until heated through and well blended.
5. Make the Filling: In a large bowl, mix the shredded cooked chicken with the prepared stuffing. This will form your flavorful shell filling.
6. Fill the Shells: Take each cooked shell and gently stuff it with the chicken-stuffing mixture. Be generous but don’t overfill to avoid tearing the pasta.
7. Assemble the Dish: Arrange the filled shells in a 9×13 inch baking dish in a single layer.
8. Add the Sauce: Pour the soup-based sauce evenly over the stuffed shells, making sure every piece gets covered for ultimate moisture and flavor.
9. Cover and Bake: Cover the dish with aluminum foil to trap moisture and bake for 30 minutes, or until the dish is hot and bubbling.
10. Serve and Enjoy: Let cool for 5 minutes, then serve with your favorite side dish or salad.

Pro Tips for Perfect Chicken Stuffed Shells

• Don’t Overcook the Shells: Slightly undercook them to prevent breaking when filling.
• Use Leftover Chicken: This recipe is ideal for using up roasted or rotisserie chicken.
• Stuff While Warm: Stuff the shells while the filling is still warm for easier handling.
• Add Cheese: Sprinkle shredded mozzarella or parmesan on top before baking for extra gooeyness.
• Let it Rest: Allow the dish to rest a few minutes after baking for easier serving and better texture.

Delicious Pairings and Creative Variations

Side Dishes:

• Garlic bread or buttery dinner rolls complement the creamy texture.
• A fresh Caesar or arugula salad balances the richness.
• Roasted broccoli or green beans make a wholesome pairing.

Topping Ideas:

• Crushed Ritz crackers or breadcrumbs for a crunchy finish.
• Chopped parsley or green onions for color and freshness.
• Red pepper flakes for a spicy kick.

Make-Ahead & Storage Tips:

• Make Ahead: Assemble the dish the night before and refrigerate. Add 10 extra minutes to baking time if chilled.
• Freeze: Store unbaked shells in a freezer-safe dish. When ready, bake directly from frozen at 350°F for 45–50 minutes.
• Leftovers: Store in an airtight container for up to 3 days. Reheat in the microwave or oven with a splash of broth to keep them moist.

Why Chicken Stuffed Shells Are a Family Favorite

This dish combines comfort, convenience, and customization. With only a few pantry staples and minimal prep time, you get a hearty baked pasta meal that delivers cozy, satisfying flavors in every bite. Whether you’re cooking for picky eaters, prepping ahead, or simply craving a creamy chicken pasta bake, these Chicken Stuffed Shells always come through.

They also bring together two favorites—stuffing and pasta shells—in a way that’s unexpected yet utterly delicious. If you’ve never tried this combo before, it’s time to make it a regular on your dinner rotation.

Make It Seasonal or Extra Nutritious

In cooler months, consider adding sautéed vegetables like mushrooms, spinach, or butternut squash to the filling for a fall-inspired twist. During warmer months, pair with a fresh garden salad and light vinaigrette.

To boost the nutrition profile, use whole wheat pasta shells and reduced-sodium soups. Sneak in finely chopped steamed cauliflower or carrots to the filling for extra veggies without altering the flavor.

Wrapping Up: Why You’ll Keep Coming Back to Chicken Stuffed Shells

Whether it’s the irresistible combination of creamy sauce and savory filling or the convenience of a bake-and-serve casserole, Chicken Stuffed Shells deserve a permanent spot in your recipe box. They’re cozy, customizable, and perfect for feeding a crowd or prepping for the week ahead. This dish is more than just comfort food—it’s a practical, delicious solution for busy nights or family dinners. Try it once, and it just might become your signature dish.

Frequently Asked Questions About Chicken Stuffed Shells

1. Can I freeze Chicken Stuffed Shells before baking?
Yes! You can assemble the dish, cover tightly with foil, and freeze for up to 3 months. When ready to cook, bake straight from frozen at 350°F for 45–50 minutes, or until heated through and bubbly.

2. What type of chicken works best for this recipe?
Shredded rotisserie chicken is a great shortcut, but any cooked chicken—boiled, grilled, or baked—works well. Just make sure it’s tender and seasoned lightly.

3. Can I make Chicken Stuffed Shells gluten-free?
Absolutely. Use gluten-free jumbo pasta shells and a certified gluten-free stuffing mix. Replace condensed soups with homemade gluten-free alternatives or suitable store-bought versions.

4. How do I prevent the shells from tearing during filling?
Slightly undercook the shells (al dente) and let them cool before filling. This keeps them firm enough to handle without splitting.

More Relevant Recipes

• Creamy Cajun Chicken Pasta Recipe
• Fluffy Scrambled Eggs with Cottage Cheese
• Lemon Herb Salmon Bowls

Print