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This cheesy chicken and broccoli stuffed shells recipe transforms everyday ingredients into a comforting meal that delights both kids and adults alike. The jumbo pasta shells create perfect vessels for the savory filling, while the creamy sauce brings everything together for a dinner that feels special without requiring hours in the kitchen.
I first created this recipe when my sister dropped by unexpectedly with her hungry teenagers. With just pantry staples and leftover rotisserie chicken, I had dinner on the table in under an hour. Their empty plates and requests for seconds told me this recipe was a keeper.
Ingredients
- Jumbo pasta shells: Provide the perfect pocket for holding all the delicious filling. Cook them just until al dente as they'll continue cooking in the oven
- Cooked chicken: Adds protein and substance. Rotisserie chicken works wonderfully for convenience
- Steamed broccoli: Brings color, nutrition and texture. Cut into small pieces to distribute evenly
- Shredded cheddar cheese: Creates that irresistible stretchy, melty quality. Sharp cheddar provides the best flavor contrast
- Cream of chicken soup: Forms the base of our sauce without requiring a homemade roux
- Milk: Thins the soup to the perfect consistency while adding creaminess
- Salt, pepper and garlic powder: Allow you to season to your family's taste preferences
Step-by-Step Instructions
- Prepare the pasta:
- Cook jumbo shells in heavily salted water for 8 minutes until al dente. They should be pliable but still slightly firm as they'll finish cooking in the oven. Drain and rinse with cool water to prevent sticking while you prepare the filling.
- Create the filling:
- Combine the diced chicken, chopped broccoli, and 1 cup of shredded cheddar in a large mixing bowl. Mix thoroughly to ensure even distribution of ingredients. The warmth from recently steamed broccoli will slightly melt the cheese, helping everything bind together.
- Stuff the shells:
- Hold each shell open gently and spoon approximately 2 tablespoons of filling inside. Place stuffed shells in a greased 9x13 baking dish, arranging them in a single layer with the opening facing upward to prevent filling from spilling out.
- Prepare the sauce:
- Whisk together the cream of chicken soup and milk in a bowl until smooth and pourable. The consistency should be similar to a thick gravy. Pour this mixture evenly over the stuffed shells, ensuring each shell gets coated.
- Add final cheese and bake:
- Sprinkle the remaining 1/2 cup of shredded cheddar over the entire dish. Bake uncovered in a preheated 350°F oven for 25 minutes until the cheese is melted and bubbly, with edges turning golden brown.
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My absolute favorite part about this recipe is the contrast between the crispy cheese edges and the creamy interior. I always set aside a few extra shells because my youngest inevitably asks for seconds. The way her face lights up when she discovers the melty cheese pocket inside each shell makes the simple prep totally worth it.
Make-Ahead Options
This dish shines as a make-ahead meal. You can assemble everything up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, simply remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding about 10 extra minutes if still cold from the refrigerator.
Customize Your Filling
The beauty of stuffed shells lies in their versatility. Try swapping spinach for broccoli or using leftover turkey instead of chicken. For a vegetarian version, replace the chicken with sautéed mushrooms and the cream of chicken soup with cream of mushroom. You can also experiment with different cheese combinations like mozzarella, provolone, or pepper jack for varied flavor profiles.
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Serving Suggestions
These stuffed shells pair perfectly with a simple green salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For a complete meal that will impress dinner guests, serve with roasted asparagus and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.
Leftover Transformation
Transform leftover stuffed shells into an entirely new meal by roughly chopping them and adding to chicken broth with extra vegetables for a hearty soup. Alternatively, chop and layer with additional sauce in a smaller baking dish, top with breadcrumbs mixed with melted butter, and bake until golden for a delicious pasta bake that tastes nothing like leftovers.
Frequently Asked Questions
- → Can I use fresh broccoli instead of steamed?
Yes, you can use fresh broccoli, but it’s recommended to steam or blanch it slightly before mixing to ensure tenderness.
- → Can I replace cheddar cheese with another type?
Absolutely! Mozzarella, Monterey Jack, or a cheese blend would also work well for this dish.
- → Can this be made ahead of time?
Yes, you can assemble the stuffed shells in advance, cover them tightly, and store in the fridge for up to 24 hours before baking.
- → Is there a substitute for cream of chicken soup?
You can use cream of mushroom or cream of celery soup as alternatives, or make a homemade creamy sauce with butter, flour, and broth.
- → What can I serve with this dish?
Pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.