This isn't my typical dump and freezer recipe but the time you spend on this recipe is worth it. The recipe feeds 12 so you can easily split this into two or even three meal (if you have a small family).
1- 12 oz box of stuffed shells
1-tablespoon of vegetable oil
4-skinless, boneless chicken breast, chopped into small pieces or shredded
2-boxes of Stuffing, any flavor
2-10 3/4 oz can of condensed cream of chicken soup
Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions; drain. Set aside.
In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture.
After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper, and freeze. Store the frozen stuffed shells in a resealable freezer bag.
To serves arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.
If you don't like canned condensed soup here's a recipe for homemade condensed cream of chicken soup.