STUFFED SHELLS

1 BOX BARILLA SHELLS FOR STUFFING
3-4 COOKED CHICKEN BREASTS - DICED
1 BOX STOVE TOP STUFFING FOR CHICKEN (DRY-NOT COOKED)
1 CUP MAYONNAISE
1 CUP SHREDDED SHARP CHEDDAR CHEESE
1 JAR CHICKEN GRAVY

COOK SHELLS AND SET ASIDE.
MIX TOGETHER THE CHICKEN, STUFFING MIX WITH FLAVOR PACKET, MAYONNAISE, AND CHEESE.

FILL SHELLS WITH THIS MIXTURE, THEN PLACE IN 9X13 PAN AND POUR GRAVY OVER THE TOP OF FILLED SHELLS.

BAKE FOR 20 MINUTES ON 350 - OR UNTIL HOT.

THIS IS A KID FRIENDLY MEAL!!!!!!!!

1 - 15 OZ CAN BLACK BEANS
1 - 11 OZ CAN WHITE CORN
1 - 14 OZ CAN DICED TOMATOES WITH BASIL, GARLIC & OREGANO
1 - 14 OZ CAN DICED TOMATOES WITH GREEN CHILIES
1 - 8 OZ BOTTLE ITALIAN SALAD DRESSING

MIX ALL INGREDIENTS TOGETHER

REFRIGERATE FOR AT LEAST TWO HOURS AND ENJOY WITH TORTILLA CHIPS.

1 BAG COLESLAW MIX
1 CAN CRUSHED PINEAPPLE - REG SIZE
1 BOTTLE POPPYSEED DRESSING
HANDFUL GRAPES
1 APPLE - DICED
PECANS (CHOPPED, SPRINKLE ON BEFORE SERVING)

MIX COLESLAW, CRUSHED PINEAPPLE, APPLE AND GRAPES TOGETHER. LET SIT IN FRIDGE ABOUT 10 MINUTES AND THEN ADD POPPYSEED DRESSING, ADD ABOUT 1/2 BOTTLE AND MIX. YOU CAN ADD MORE IF YOU L IKE, IT DEPENDS IF YOU WANT IT TO BE CREAMIER.

ENJOY!!!!!!!!!!