Cheesy Chicken & Broccoli Stuffed Shells
Ingredients
- 12 jumbo pasta shells cooked al dente (or sub manicotti)
- 1.5 cups cooked chicken diced (rotisserie works great!)
- 1 cup steamed broccoli chopped (or spinach/kale)
- 1.5 cups shredded cheddar cheese divided (or Italian blend)
- 1 can 10.5 oz cream of chicken soup (or mushroom soup for variation)
- ½ cup milk whole or 2% for creaminess
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt adjust to taste
- Optional Add-ins:
- ¼ cup sour cream or cream cheese for extra richness
- 1 tsp hot sauce or Dijon mustard for depth
- ¼ cup grated Parmesan for topping
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook shells al dente (1–2 mins less than package says). Drain, rinse with cool water, and pat dry.
- Make Filling:
- In a bowl, mix chicken, broccoli, 1 cup cheddar, garlic powder, salt, and pepper.
- Pro Tip: For creamier filling, stir in sour cream/cream cheese or a splash of the pasta cooking water.
- Stuff Shells:
- Spoon 2 tbsp filling into each shell. Arrange snugly in the dish.
- Make Sauce:
- Whisk soup and milk until smooth. Pour evenly over shells.
- Optional: Add a pinch of thyme or onion powder to the sauce.
- Bake:
- Sprinkle with remaining ½ cup cheese (and Parmesan, if using).
- Bake 25 mins until bubbly. Broil 2–3 mins for a golden top.
- Rest 5 mins before serving.
Notes
- Make Ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
- Freezer-Friendly: Freeze unbaked (wrap tightly in foil). Thaw overnight, then bake as directed (+5–10 mins if cold).
- Vegetarian: Swap chicken for sautéed mushrooms and use cream of mushroom soup.
- Low-Carb: Use zucchini halves or bell pepper boats instead of pasta shells.