Mac n’ Cheesy Chicken Stuffed Shells

you will need:
3-4 tbsp butter
12 oz evaporated milk
10.5 oz condensed cheddar cheese soup
8 oz brick cream cheese
2 cups shredded precooked chicken (i used a rotisserie chicken)
1 1/4 cup shredded cheddar cheese divided (i used mild, but whatever strikes your fancy)
12 cooked jumbo pasta shells

melt the butter on medium heat over the stove and add cheese soup. wisk until soup is less lumpy. add evaporated milk gradually while wisking until smooth. add 1/2 cup to 1 cup cheddar cheese gradually and continue to wisk as cheese melts. allow cheese to melt thoroughly before adding too much. you should have a thick velveeta-like cheese sauce that is a thick, yet pourable consistency with no lumps or stringiness.

soften cream cheese and combine with the chicken and remaining cheddar. you could probably mash them together with a utensil, or with your hands.

stuff the shells with your cream cheese chicken cheddar cheese mixture.

arrange stuffed shells in a greased pan and smother them in the cheese sauce. bake at 350 degrees for about a half hour.