Baked Stuffed Shells in Chicken Soup

I wanted to bake some cheese stuffed pasta shells,
and wanted to try something a little different.
I baked them in some homemade chicken soup.
This was a winner that you must try one day
in place of the same old tomato sauce.
The shells were a little limp from microwaving
in a liquid instead of the heat of the oven,
but the flavor of the chicken soup made it's
way into the pasta adding a flavor surprise.

Ingredients:
8 cheese stuffed pasta shells, frozen
6-8 cups homemade chicken soup,
enough to just cover the shells.

Directions:
Place frozen shells in a casserole dish.
Pour soup over shells to just cover them.
Cover dish, microwave low power about 20 minutes.
Then raise the power to high and cook another
4 to 8 minutes until done and heated through.