Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.