Cheesy Chicken Stuffed Shells
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Recipe Summary
Ingredients
Directions
Tips
Cover 9x13-inch baking dish tightly with parchment and foil. Freeze up to 3 months.
To reheat: Take directly from freezer. Bake loosely covered for 1 hour at 375°F, sauce beginning to bubble Uncover and bake 15 minutes more.Place frozen shells in refrigerator over night to begin thawing.
To reheat: Take directly from freezer. Bake loosely covered for 45 minutes at 375°F, sauce beginning to bubble. Uncover and bake 15 minutes more.Divide recipe between two 8x8-inch baking dishes. Freeze one. Refrigerate one up to 3 days.
To reheat: Take directly from freezer. Bake loosely covered for 45 minutes at 375°F, sauce beginning to bubble. Uncover and bake 10 minutes more.
To reheat from refrigerator: Bake loosely covered for 55 minutes at 375°F, sauce beginning to bubble. Uncover and bake 10 minutes more.