Recipe of the Week: Creamy Parmesan Chicken Stuffed Shells

My best bud Jamie had sinus surgery last week, so to help her out I made a pan of my Creamy Parmesan Chicken Stuffed Shells for her sweet family for supper. It's a yummy dish that can be made ahead, if needed, and kept in the refrigerator for a couple of days until you're ready to bake it. Here's how it's made:

Ingredients:

• 2 cans chicken breast, undrained
• 3/4 cup bread crumbs
• 1/2 cup shredded Parmesan cheese
• 1/4 cup finely chopped onion
• 1 tsp. garlic powder
• 1 Tbsp. dried parsley flakes
• 1/2 tsp. paprika
• 1 egg, beaten
• 1 can cream of mushroom soup
• 3/4 soup can of milk
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 20 jumbo pasta shells

Method:
Cook pasta shells in salted boiling water and drain. (NOTE: Do not over cook pasta!) Combine bread crumbs, Parmesan cheese, garlic powder, parsley flakes, chopped onion, paprika, salt and pepper into a large mixing bowl. Empty canned chicken breasts and liquid into a small bowl. Using a fork shred the chicken, and then empty chicken and liquid into bread crumb mixture, stirring until combines. Beat egg and add to chicken and bread crumb mixture. Using a spoon, begin filling the shells with the chicken/bread crumb mixture. Place filled shells into a buttered baking dish. Once all shells are filled and in baking dish, whisk together soup and milk. Pour soup mixture over shells and top with shredded chedder cheese. Cover with foil and bake at 350 degrees for 30 to 40 minutes. Serve with salad and hot rolls....delicious!

Wishing you a blessed day!