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Chicken Salad Stuffed Shells


Charlotte Duncan

Rate this recipe 4.5/5 (4 Votes)


  • 1 box jumbo shells
  • 2lbs chicken salad
  • 2 cans cream of chicken soup
  • 1c milk
  • 2c shredded cheddar


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350*. Cook shells. Stuff with chicken salad & put in 9x13 pan.

Step 2

Mix soup with milk. Pour over shells. Sprinkle with cheese. Bake for 1 hr.


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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