A delightful twist on a classic comfort dish, these stuffed pasta shells are filled with a creamy chicken mixture and baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the pasta shells in a large pot of boiling water according to the package instructions until al dente. Drain and set aside.
Avoid overcooking the shells to prevent them from tearing during stuffing.
In a mixing bowl, combine the prepared stuffing mix, shredded chicken, light mayonnaise, seasoning salt, and black pepper until well mixed.
Mix thoroughly to ensure an even distribution of flavors.
Stuff each cooked pasta shell with the chicken filling and arrange them in a greased 9x13 baking dish.
Use a spoon or piping bag for easier stuffing.
In another bowl, mix the skim milk and shredded cheese to create the sauce.
Warm the milk slightly for easier mixing.
Pour the cheese sauce over the stuffed shells in the baking dish.
Ensure all shells are evenly coated with the sauce.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Covering with foil prevents the dish from drying out.
Remove from the oven and let cool slightly before serving.
Garnish with fresh parsley for a touch of color.
