You’ll have just enough time to make a crispy salad while this casserole is baking...it’s ready in just 30 minutes.
1-1/2 c. chicken-flavored stuffing mix, prepared
2 c. cooked chicken, chopped
1/2 c. peas
1/2 c. mayonnaise
18 prepared jumbo pasta shells
10-3/4 oz. can cream of chicken soup
2/3 c. water
Combine stuffing, chicken, peas and mayonnaise; spoon into cooked pasta shells. Arrange shells in a greased 13"x9" baking pan. Mix soup and water; pour over shells. Cover and bake at 350 degrees for 30 minutes. Makes 6 to 8 servings.
To freeze a just-made casserole, let it sit at room temperature for 30 minutes, then refrigerate for 30 minutes more. When cool, wrap it tightly with heavy-duty aluminum foil; label and freeze up to 3 months.