Cheesy Chicken & Broccoli Stuffed Shells

There’s just something magical about a bubbling dish of cheesy stuffed pasta, isn’t there? When life gets busy—and let’s be real, when isn’t it?—I love turning to tried-and-true recipes that check all the boxes: comforting, family-approved, and freezer-friendly. That’s where these Cheesy Chicken & Broccoli Stuffed Shells come in.

They’re creamy, loaded with flavor, and a total lifesaver for those nights when you want to feed your people something hearty and homemade, but don’t have hours to spend in the kitchen.

This recipe reminds me of Sunday dinners growing up. My mom had a few go-to casseroles she could always count on to make everyone happy, and this one brings that same energy—rich, cheesy, and irresistibly comforting. The combination of tender pasta shells stuffed with juicy chicken, bits of broccoli, and gooey cheddar, all blanketed in a creamy sauce, is just… well, let’s just say don’t expect any leftovers.

The best part? You can prep everything in advance and just pop it in the oven when you’re ready. Perfect for weeknights, potlucks, or even as a meal to gift a new parent or friend who could use some comfort food.

Let’s get started, because trust me—you’re going to want this in your dinner rotation ASAP.

Ingredients You’ll Need

• 12 jumbo pasta shells, cooked al dente

• 1½ cups cooked chicken, diced

• 1 cup steamed broccoli, chopped

• 1½ cups shredded cheddar cheese, divided

• 1 can (10.5 oz) cream of chicken soup

• ½ cup milk

• Salt, to taste

• Pepper, to taste

• Garlic powder, to taste

STEP 1: Boil the Pasta Shells

Start by cooking your jumbo pasta shells according to the package directions. You want them al dente—not too soft, since they’ll finish cooking in the oven. Drain and let them cool just enough so you can handle them without burning your fingers.

Tip: Give the shells a quick rinse in cool water after draining so they stop cooking and don’t stick together while you prep everything else.

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STEP 2: Make the Filling

In a mixing bowl, combine the diced, cooked chicken, chopped broccoli, and 1 cup of shredded cheddar cheese. Season with salt, pepper, and a pinch (or two) of garlic powder to bring everything to life. Mix until the filling is evenly combined.

Shortcut tip: Use a store-bought rotisserie chicken to save time. It’s flavorful, juicy, and perfect for recipes like this.

STEP 3: Stuff the Shells

Once the pasta is cool enough to handle, grab each shell and gently spoon in about 2 tablespoons of your chicken and broccoli mixture. Nestle the filled shells into a lightly greased 9×13-inch baking dish, arranging them in a single layer.

This step is a little messy but totally worth it. If some filling spills out, don’t worry—those crispy edges get so tasty after baking!

STEP 4: Make the Sauce

In a separate bowl, whisk together the can of cream of chicken soup and the milk until smooth. This is going to be your luscious, creamy topping that pulls the whole dish together. Pour the sauce evenly over the stuffed shells, making sure each one gets a little love.

Then, sprinkle the remaining ½ cup of shredded cheddar cheese on top. That golden crust is everything once it’s baked.

Alright, now that we’ve got our cheesy shells all prepped and nestled in the baking dish, it’s time to turn this dish into the bubbling, golden-brown comfort food of your dreams. In this next part, I’ll walk you through the final baking steps, how to make the most out of your ingredients, and a few little tricks I’ve picked up after making this recipe more times than I can count.

Whether you’re feeding picky eaters, prepping for a freezer meal swap, or just craving something that hits all the right spots—these stuffed shells are ready to deliver.

STEP 5: Bake Until Hot and Bubbly

With your shells stuffed, sauced, and topped with cheese, it’s time to bake. Preheat your oven to 350°F (175°C) if you haven’t already, and pop the baking dish on the center rack.

Bake for about 25 minutes, or until the dish is hot and bubbling. You’ll notice the sauce starting to bubble around the edges, and the cheese on top will be nice and melty.

STEP 6: Broil for That Golden Cheese Finish

Here’s where you take it from “really good” to “absolutely irresistible.” Turn your oven to broil during the last 2 minutes of baking to get that golden, slightly crispy top. Just keep an eye on it—you don’t want all that cheddar goodness going from toasted to burnt in seconds.

Pro tip: If you’re using a glass or ceramic baking dish, make sure it’s broiler-safe. If you’re unsure, skip the broiler and just bake a couple minutes longer to avoid any mishaps.

STEP 7: Rest Before Serving

Once the shells are out of the oven, give them a few minutes to rest. This helps everything set up a bit, so the filling doesn’t spill out when you serve. It also makes the dish easier to plate and enjoy without burning your tongue on piping hot cheese.

Make-Ahead and Freezer Tips

This dish was practically made for meal prep. I love making a double batch—one for dinner and one to stash in the freezer for another day. Here’s how you can do that too:

• To make ahead: Assemble the dish completely (but don’t bake it), then cover tightly with foil and refrigerate for up to 24 hours.

• To freeze: Assemble and wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.

If you’re baking from frozen, just add an extra 10–15 minutes to the bake time and check to make sure it’s heated through in the center.

Easy Add-Ins and Variations

Want to make this dish your own? There’s a lot of room to play here:

• Swap the protein: No chicken? No problem. Shredded turkey, cooked ground turkey, or even diced ham works beautifully.

• Add more veggies: Stir in chopped spinach, peas, or sautéed mushrooms for an extra veggie boost.

• Make it spicy: Add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the filling.

• Change up the cheese: Try a mix of mozzarella, Monterey Jack, or even a little Parmesan for a different flavor twist.

These little tweaks can keep the recipe feeling fresh and help you use what you already have in your fridge. It’s the kind of meal that makes you feel resourceful without sacrificing flavor.

We’ve stuffed, baked, and broiled our way to one seriously comforting dinner—but before we wrap up, I want to make sure all your questions are answered. Whether you’re wondering about swaps, storage, or serving suggestions, this FAQ section has got you covered.

Let’s dive in.

FAQ: Your Cheesy Stuffed Shells Questions Answered

1. Can I use frozen broccoli instead of fresh?
Yes, definitely. Just make sure to steam it first and drain off any excess moisture. Frozen broccoli can hold a lot of water, and you don’t want it making your filling watery.

2. What’s the best way to cook the chicken for this recipe?
Rotisserie chicken is my go-to for ease and flavor. But if you’re starting from scratch, poaching or baking boneless, skinless chicken breasts works great too. Just make sure it’s fully cooked and chopped before mixing it in.

3. Can I make this dish vegetarian?
Absolutely! You can skip the chicken and bulk up the filling with extra veggies like spinach, mushrooms, or even lentils. You’ll also want to use a cream of mushroom or cream of celery soup instead of cream of chicken.

4. How do I keep the pasta shells from tearing?
Cook them al dente and stir gently while boiling so they don’t stick together. After draining, rinse with cool water and lay them out on a baking sheet or cutting board to prevent sticking and tearing.

5. Is this recipe freezer-friendly?
Very! Assemble everything, cover tightly, and freeze before baking. When ready to use, thaw overnight in the fridge and bake as directed (add a few extra minutes if needed). It’s a fantastic option for meal prep or gifting a homemade dinner.

6. What sides go well with this dish?
A simple green salad, garlic bread, or roasted veggies work great. Since the shells are rich and creamy, something light and fresh on the side balances it all out perfectly.

7. Can I use a different type of pasta?
Stuffed shells work best here, but if you’re in a pinch, you could layer the filling in cooked lasagna noodles and roll them up, or even turn this into a baked pasta casserole by mixing the filling with cooked pasta and layering it with sauce and cheese.

Why You’ll Keep Coming Back to This Recipe

There’s a reason this Cheesy Chicken & Broccoli Stuffed Shells recipe has earned a permanent spot in my dinner rotation. It’s the kind of meal that brings everyone to the table—picky eaters, tired parents, even surprise guests.

It’s easy to make, endlessly adaptable, and seriously satisfying. The creamy filling paired with that cheesy top layer is pure comfort, and the broccoli adds just enough green to make it feel balanced. Plus, it reheats like a dream, so leftovers (if you’re lucky enough to have any) are just as good the next day.

Cheesy Chicken & Broccoli Stuffed Shells

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• Author: Sophia

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Description

These Cheesy Chicken & Broccoli Stuffed Shells are a comforting, family-friendly dinner that combines tender pasta shells with a creamy, cheesy filling. Packed with diced chicken, broccoli, and gooey cheddar, all smothered in a rich cream of chicken sauce, this dish is perfect for a cozy weeknight meal or a crowd-pleasing potluck.

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Ingredients

Scale 1x2x3x

12 jumbo pasta shells, cooked al dente

1½ cups cooked chicken, diced

1 cup steamed broccoli, chopped

1½ cups shredded cheddar cheese, divided

1 can (10.5 oz) cream of chicken soup

½ cup milk

Salt, to taste

Pepper, to taste

Garlic powder, to taste

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Cook the pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

In a medium mixing bowl, combine the diced chicken, chopped broccoli, 1 cup of shredded cheddar cheese, and season with salt, pepper, and garlic powder.

Stuff each shell with about 2 tablespoons of the chicken and broccoli mixture. Arrange the filled shells in the prepared baking dish.

In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this sauce evenly over the stuffed shells.

Sprinkle the remaining ½ cup of shredded cheese over the top.

Bake for 25 minutes, or until the dish is hot and bubbly. For a golden cheesy top, broil during the last 2 minutes of baking—watch closely to prevent burning.

Allow the dish to rest for a few minutes before serving.

Notes

For added flavor, mix a bit of Italian seasoning into the filling or sprinkle fresh herbs on top before serving. This dish can be made ahead and stored in the refrigerator until ready to bake. It also freezes well for future meals.