Description
- Cheesy Chicken & Broccoli Stuffed Shells are the ultimate cozy dinner! Jumbo pasta shells are filled with a creamy mixture of shredded chicken, tender broccoli, and melty cheese, then baked in a savory sauce until golden and bubbly. It’s a perfect make-ahead or freezer-friendly dish for busy weeknights or feeding a crowd.
Ingredients
-
For the Filling:
-
20 jumbo pasta shells (plus a few extras in case some tear)
-
2 cups cooked chicken, shredded
-
1 1/2 cups cooked broccoli, finely chopped
-
1 1/2 cups ricotta cheese
-
1 cup shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 egg
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
Salt and pepper to taste
For the Sauce:
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1 1/2 cups milk
-
1/2 cup chicken broth
-
1/2 teaspoon garlic powder
-
Salt and pepper to taste
-
1/2 cup shredded mozzarella (for topping)
-
Instructions
-
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
-
Cook the shells according to package directions until al dente. Drain and rinse with cold water. Set aside.
-
Make the filling:
In a large bowl, combine the shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. -
Make the sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk and broth, whisking constantly. Add garlic powder, salt, and pepper. Simmer until thickened (about 5–7 minutes). Remove from heat. -
Stuff the shells:
Spoon the chicken and broccoli mixture into each shell and arrange them in the baking dish. -
Assemble and bake:
Pour the sauce evenly over the shells. Sprinkle with the remaining 1/2 cup of mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly. -
Serve:
Garnish with fresh parsley, if desired, and serve hot with a side salad or garlic bread.
Notes
-
Use rotisserie chicken to save time.
-
Swap ricotta for cottage cheese if preferred.
-
You can prep and assemble the dish a day ahead—just refrigerate and bake when ready.
-
Freezer-friendly: Assemble the shells, cover tightly, and freeze. Bake from frozen at 375°F for 50–60 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 3–4 stuffed shells
- Calories: 430
- Sugar: 4g
- Sodium: 520
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg