A delightful twist on classic stuffed shells, featuring a creamy chicken filling and a savory sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, then drain and let cool.
Rinse the shells with cold water to stop the cooking process and prevent sticking.
In a mixing bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, salt, pepper, and half of the shredded cheddar cheese.
Mix thoroughly to ensure the flavors are evenly distributed.
Stuff each cooled pasta shell with a generous spoonful of the chicken mixture.
Use a small spoon or your fingers for easier stuffing.
Arrange the stuffed shells in a lightly greased 9x13-inch baking dish.
Place the shells close together to prevent them from tipping over.
In a separate bowl, mix the cream of chicken soup with water until smooth, then pour over the stuffed shells.
Ensure the sauce covers all the shells for even cooking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Covering the dish prevents the shells from drying out.
Remove the foil, sprinkle the remaining cheddar cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the stuffed shells hot, garnished with fresh parsley if desired.
Pair with a side salad or garlic bread for a complete meal.
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