2 c. cubed cooked chicken
1 c. cooked peas
1/2 c. mayonnaise
1/3 c. finely chopped onion
1 (12 oz.) pkg. jumbo shells, cooked and drained
1 (10 3/4 oz.) can condensed cream of mushroom or chicken soup
1/2 c. water

Mix together chicken, peas, mayonnaise and onion. Stuff shells. Arrange in single layer in baking dish. Stir water into soup, pour over shells. Cover with foil. Bake in 325 degree oven for 25 minutes. Garnish with chopped parsley, if desired. Turkey may be used instead of the chicken. Serves 8.

Leftover chicken a fresh way.