Cheesy Chicken & Broccoli Stuffed Shells
A creamy and cheesy dish filled with chicken and broccoli, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Ingredients
- 12 pieces jumbo pasta shells cooked
- 1.5 cups cooked chicken diced
- 1 cup steamed broccoli chopped
- 1.5 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 0.5 cup milk
- Salt to taste
- Pepper to taste
- Garlic powder to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the diced cooked chicken, steamed broccoli, 1 cup of cheddar cheese, cream of chicken soup, and milk. Stir until well mixed. Season with salt, pepper, and garlic powder to taste.
- Spoon the chicken and broccoli mixture into each jumbo pasta shell, being generous with the filling.
- Place the stuffed shells in a greased baking dish, standing them upright to keep them from spilling over.
- Once all the shells are stuffed, sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 1-2 months.