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This is a favorite do-ahead meal for hot summer days. Shells may be stuffed with any chicken, tuna, shrimp, or ham salad. I serve them with green salad, corn on the cob, and/or fruit as side dishes. Best served cold on the day you make it.


Recipe Summary

20 mins
30 mins
1 hr 20 mins
30 mins
30 stuffed shells


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Curry Dressing:


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well. Separate shells quickly so they do not stick together or tear.

  • Combine chicken, celery, bell pepper, almonds, green onions, and relish in a large bowl. Mix mayonnaise, sour cream, lemon juice, curry powder, zest, salt, and lemon pepper together; pour over salad and toss.

  • Stuff each shell with a portion of the salad, arranging them in a 9x13-inch baking pan as you go. Cover and chill for at least 30 minutes or until ready to serve.

Cook's Notes:

Chicken salad may be prepared first and refrigerated. If I don't have time to poach chicken breasts, pre-cooked chicken such as Just Chicken from Trader Joe's(R) works just fine.

Use any color pepper you prefer.

Nonfat plain yogurt can substitute for the sour cream.

Nutrition Facts

118 calories; protein 6.3g; carbohydrates 9.4g; fat 6.1g; cholesterol 15.2mg; sodium 66.8mg. Full Nutrition