1 box jumbo shells (cooked)
4 c. cooked chicken
2 c. frozen peas (cooked)
1/2 c. grated carrot
1/4 c. chopped onion
1 c. mayonnaise

Mix together and stuff shells. Thicken fat-free chicken broth with flour. Pour over shells and bake at 325 degrees for 45 minutes. Sprinkle with parsley and paprika to serve. This makes about 30 shells. They freeze beautifully.