Chicken and Veggie Stuffed Shells

I am a huge fan of anything pasta. This is one of my favorite supper recipes. It looks fancy, but is so easy! This is the perfect recipe to throw together for company. I have all of these ingredients in the freezer and pantry at all times! Throw a little salad on the size to look extra fancy! haha! Okay for real though I did add lettuce to our meal mainly for the picture 🙂

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Chicken and Veggie Stuffed Shells

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Ingredients:

• 1 box Jumbo Pasta Shells
• 1 can Cream of Chicken
• 1 to 1.5 pounds Chicken Breasts
• 1 1/2 cups Mozzarella Cheese (shredded)
• 1 1/2 cups frozen Broccoli (or half a frozen 16oz bag)
• 1 cup frozen sliced Carrots

Directions:

1. Cook the chicken with a little bit of water in the crock pot until it reaches 165 degrees Fahrenheit. (Usually this takes 4-5 hours on low, or 2-3 hours on high. This will depend on the size of your chicken breasts and your crock pot, always go by the temperature and not the time when it comes to cooking chicken.).
2. Prepare jumbo pasta, broccoli, and carrots according to package instructions.
3. Remove chicken from crock pot and shred the chicken with two forks and put into a large bowl.
4. Add cream of chicken and 1/2 can water and mix.
5. Add veggies and 3/4 cups shredded mozzarella cheese and mix.
6. Spoon mixture (or use a cookie scoop… waaaay easier!) into shells and place in a greased 9X13 pan
7. Top with 3/4 cup shredded mozzarella.
8. Bake at 350 for 20-25 minutes.

I hope you enjoy this recipe as much as we do! Don’t forget to subscribe to get a weekly update of all posts straight to your email inbox!