Description: These Cheesy Chicken & Broccoli Stuffed Shells are the ultimate comfort food: a creamy, cheesy, and satisfying dish that’s surprisingly easy to prepare. Jumbo pasta shells are generously filled with a savory mixture of tender diced chicken, vibrant green broccoli, and plenty of melty cheddar cheese. Smothered in a luscious cream of chicken sauce and baked to golden-brown perfection, this recipe is guaranteed to be a family favorite. Perfect for a weeknight dinner or a potluck contribution, these stuffed shells are a crowd-pleaser that will leave everyone wanting more. The combination of protein-packed chicken, nutrient-rich broccoli, and cheesy goodness creates a well-rounded and flavorful meal that is both delicious and comforting. The simplicity of the recipe makes it accessible to cooks of all skill levels, while the customizable nature of the filling allows you to tailor the dish to your personal preferences.
Ingredients:
- 12 jumbo pasta shells
- Water (for boiling pasta)
- Salt (for pasta water)
- 1½ cups cooked chicken, diced (rotisserie chicken works great!)
- 1 cup steamed broccoli, chopped (fresh or frozen)
- 1½ cups shredded cheddar cheese, divided (sharp or mild, your choice)
- 1 (10.75 ounce) can condensed cream of chicken soup
- ½ cup milk (any kind works)
- Salt (to taste)
- Black pepper (to taste)
- Garlic powder (to taste)
- Optional: Fresh parsley, chopped (for garnish)
- Optional: Breadcrumbs (for topping)
Preparation:
Step 1: Cook the Pasta Shells: In a large pot, bring water to a rolling boil. Add a generous pinch of salt to the boiling water. Carefully add the jumbo pasta shells and cook according to package directions, usually around 8-10 minutes, or until al dente. Be careful not to overcook them, as they need to be firm enough to hold the filling. Once cooked, drain the pasta shells well and rinse them with cold water to stop the cooking process and prevent them from sticking together. Gently lay them out on a baking sheet lined with parchment paper to dry slightly.
Step 2: Prepare the Chicken & Broccoli Filling: While the pasta shells are cooking, prepare the filling. In a large bowl, combine the diced cooked chicken, chopped steamed broccoli, and 1 cup of the shredded cheddar cheese. Mix well until all the ingredients are evenly distributed. Ensure the chicken and broccoli are cut into small, manageable pieces for easy stuffing.
Step 3: Make the Creamy Sauce: In a separate medium-sized bowl, whisk together the condensed cream of chicken soup and milk until smooth and creamy. Add salt, pepper, and garlic powder to taste. Adjust the seasoning according to your preference. If you prefer a thinner sauce, add a tablespoon or two more of milk. Taste and adjust seasonings as needed. You can use other seasonings, such as onion powder or Italian seasoning, to customize the flavor.
Step 4: Stuff the Pasta Shells: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or a light coating of olive oil. This will prevent the shells from sticking to the dish during baking. Using a spoon, carefully stuff each cooked pasta shell with the chicken and broccoli filling. Pack the filling in firmly but gently to avoid tearing the shells. Arrange the stuffed shells in the prepared baking dish, side by side, in a single layer.
Step 5: Assemble and Bake: Pour the creamy soup mixture evenly over the stuffed shells, ensuring that all the shells are coated. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells. If desired, sprinkle a light layer of breadcrumbs over the cheese for added texture and browning. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly and the shells are heated through. The top should be lightly golden brown. Remove from the oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
Why You Will Love This Recipe:
This recipe is a winner for many reasons. First and foremost, it’s incredibly delicious! The combination of savory chicken, healthy broccoli, creamy sauce, and melted cheese is a symphony of flavors and textures that will tantalize your taste buds. It’s also a very versatile recipe. You can easily swap out the chicken for other proteins like ground turkey or sausage, and the broccoli can be replaced with other vegetables such as spinach, mushrooms, or bell peppers. It’s a great way to use up leftover cooked chicken or vegetables.
Another reason to love this recipe is that it’s relatively quick and easy to make. With minimal prep time and a short baking period, it’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. The recipe is also family-friendly and appeals to both kids and adults. The cheesy, creamy sauce is a sure hit with picky eaters, while the protein and vegetables make it a nutritious and balanced meal. Finally, these Cheesy Chicken & Broccoli Stuffed Shells are perfect for meal prepping. You can assemble the shells ahead of time and store them in the refrigerator until you’re ready to bake. They also reheat well, making them ideal for lunch or dinner leftovers.
COOKING Rating:
Easy
Serving Suggestions:
Serve these Cheesy Chicken & Broccoli Stuffed Shells hot, straight from the oven. They make a complete meal on their own, but you can also pair them with a simple side salad, garlic bread, or steamed vegetables. For a lighter meal, serve with a side of fresh fruit. A crisp green salad with a vinaigrette dressing is a perfect complement to the richness of the shells. Garlic bread adds a comforting, carb-loaded side that complements the flavors beautifully. If you want to add more vegetables, consider serving with steamed green beans, asparagus, or a roasted vegetable medley.
Tips:
- Don’t Overcook the Shells: Overcooked shells will be difficult to stuff and may fall apart. Cook them al dente, and rinse them with cold water after draining to stop the cooking process.
- Use Rotisserie Chicken for Convenience: Using rotisserie chicken is a great shortcut that saves time and adds flavor.
- Customize the Filling: Feel free to add other vegetables, such as mushrooms, spinach, or bell peppers, to the filling. You can also use different types of cheese, such as mozzarella or provolone.
- Make Ahead: The stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add the soup mixture just before baking.
- Freeze for Later: These stuffed shells can also be frozen for longer storage. Assemble the shells, but don’t bake them. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed.
- Add Breadcrumbs: For extra texture and flavor, sprinkle the top of the shells with breadcrumbs before baking.
- Spice it Up: For a little heat, add a pinch of red pepper flakes to the filling or the sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (Per serving, approximate)
- Calories: 450-550
- Protein: 30-35g
- Sodium: 700-900mg (varies depending on ingredients used)
Conclusion:
These Cheesy Chicken & Broccoli Stuffed Shells are a delightful and comforting meal that’s perfect for any occasion. Easy to prepare, customizable to your taste, and guaranteed to please, this recipe is a welcome addition to any home cook’s repertoire. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a potluck, these stuffed shells are sure to be a hit. The combination of tender chicken, nutritious broccoli, creamy sauce, and melted cheese creates a symphony of flavors that will leave you craving more. So gather your ingredients, preheat your oven, and get ready to enjoy a truly satisfying and delicious meal!
Questions and Answers about this Recipe:
Q1: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli is a great substitute for fresh broccoli in this recipe. Just make sure to thaw it completely and squeeze out any excess water before chopping and adding it to the filling. Thawing prevents the filling from becoming watery and ensures a better texture.
Q2: I don’t have cream of chicken soup. Can I use something else?
A: Yes, you can substitute cream of mushroom soup or cream of celery soup. If you want a slightly different flavor profile, you could also use a homemade white sauce made with butter, flour, and milk, seasoned with salt, pepper, and garlic powder. Adjust the seasoning to your liking. If you use a homemade sauce, be sure it is creamy enough to cover the pasta shells.
Q3: Can I add other vegetables to the filling?
A: Of course! This recipe is very versatile. Feel free to add other vegetables such as chopped spinach, cooked mushrooms, diced bell peppers, or even shredded carrots. Just make sure to chop them into small pieces so they mix well with the chicken and broccoli. You can also adjust the quantities of the vegetables based on your preferences. Adding mixed vegetables is an excellent way to enhance the nutritional value of this recipe.
Q4: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by omitting the chicken and adding more vegetables. Consider adding other protein sources like cooked lentils or chickpeas to the filling. You can also use vegetable broth instead of chicken broth in the creamy sauce for a completely vegetarian version. Alternatively, consider using a meat substitute like crumbled tofu or vegetarian sausage.
Q5: How do I prevent the pasta shells from sticking together after cooking?
A: The key to preventing the pasta shells from sticking together is to rinse them with cold water immediately after draining them. This stops the cooking process and removes any excess starch that can cause them to stick. Gently toss the shells with a small amount of olive oil to prevent them from clinging to each other. Lay them out in a single layer on a baking sheet lined with parchment paper to allow them to dry slightly before stuffing. This will prevent them from sticking together.
