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.
Ingredients
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
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.