Chicken-Stuffed Shells

At breakfast this morning at Green Shutters, Nicole, our waitress, and Joan were discussing dishes prepared with shells. Joan recalled this recipe that has been a family favorite since 2009.

30 to 36 jumbo shells
6-oz. pkg. herb-flavored stuffing mix
2 c. chicken, cooked and diced
1 c. mayonnaise
2 10 - 3/4 oz. cans cream of chicken soup
grated Parmesan cheese to taste

    Cook shells in boiling water according to package directions. Prepare stuffing mix according to package directions; stir in chicken and mayonnaise. In a separate bowl, mix soup with one soup can water; pour half on the bottom of a lightly greased 13"x9" baking pan. Stuff shells with stuffing mixture; place shells open-side up in pan. Pour remaining soup mixture over top. Sprinkle with cheese. Cover and bake at 350 degrees for 45 to 60 minutes.

Serves 8 to 10.

    Joan suggest that this dish would be an absolutely delicious entree for company.

Herbed Artichoke Chicken

Herbed Artichoke Chicken 

 With winter’s refusal to leave,

Joan once again removed her Crock-Pot from the cupboard

and made this hearty Gluten-Free recipe.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
1 can (about 14 ounces) whole tomatoes, drained and chopped
1 can (about 14 ounces) artichoke hearts in water, drained
1 cup gluten-free chicken broth
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1/4 cup dry white wine
3 tablespoon quick-cooking tapioca
2 teaspoons curry powder
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried sweet basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Directions:

1. Combine chicken, tomatoes, broth, onion, olives, wine, tapioca. curry powder. parsley, basil, thyme, salt and pepper in Crock-Pot slow cooker; mix well.
2. Cover; cook on LOW 6 o 8 hours or on HIGH 3 1/2 to 4 hours.

Makes 6 servings.

Tip:

For a 5-, 6- or 7-quart Crock-Pot slow cooker, double all ingredients, except for the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.