Chicken Shells

• CHICKEN SHELLS
• 2 cttcooked chicken (cubed) approx 1 pound
• 1 cttfrozen peas (thawed - slightly cooked)
• 1/3cttchopped onion
• 1/3c ttchopped red pepper (optional)
• 1cttHellmann's mayonnaise
• 24ttJumbo Shells (cooked according to pkg)
• 1 can tream of Chicken soup
• 1cttgrated cheddar cheese (or amount desired)

1. * Boil (or poach) two boneless skinless chicken breasts in seasoned water or broth (salt, pepper, onion flakes) - let cool then cut into cube pieces. (or you can use canned chicken as another option)
2. * Thaw frozen peas in the microwave for about 3-4 minutes - drain off any liquid
3. * Saute the onions and chopped red (or green) pepper in 2-3 T butter until tender
4. Stir together the chicken, peas, onions (and peppers) and mayonnaise. Add salt and pepper to taste.
5. * Use several teaspoonful of chicken mixture to stuff into cooked (and cooled) jumbo shells.
6. Place filled shells in a greased baking dish.
7. Mix together 1 can of cream of chicken soup with 1/2 can of water. Pour over stuffed shells and cover all with grated cheese
8. * Cover with foil and bake for 25 minutes at 350 degrees. - Be sure the shells have completely cooked. Remove foil and bake uncovered for another 5 minutes.
9. * This freezes well before and after baking

chicken shells, chicken, peas, onion, red pepper, mayonnaise, cream of chicken soup, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chicken-shells-52806911 (may not work)