Chef Marco
Rich, creamy, and irresistibly delicious, stuffed shells are a classic dish that never fails to impress. The combination of tender pasta, savory chicken, and vibrant broccoli all enveloped in a layer of melty cheese makes this comfort food a go-to for family dinners and gatherings. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for Stuffed Shells with Chicken, Broccoli, and Cheese will certainly take your mealtime to the next level!
Why Make This Recipe
This recipe not only delivers on flavor but also provides a fantastic opportunity to sneak some veggies into your meal without the kids even noticing! The creamy sauce and cheesy topping will appeal to even the pickiest eaters. Additionally, it’s a great way to use up leftover chicken, making it both economical and efficient. Perfect for busy weeknights or special occasions, these stuffed shells are sure to become a family favorite.
How to Make Stuffed Shells with Chicken, Broccoli, and Cheese
Ingredients:
- 12 giant pasta shells (pre-cooked)
- 1½ cups cooked chicken, diced
- 1 cup steamed broccoli, chopped
- 1½ cups shredded cheddar cheese
- 1 can cream of chicken soup
- ½ cup milk
- Salt, pepper, and garlic powder to taste
Directions:
- In a large bowl, combine the diced chicken, chopped broccoli, and 1 cup of shredded cheese. Mix until well combined.
- Carefully stuff each cooked pasta shell with the chicken and broccoli mixture.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this creamy sauce over the stuffed shells in a baking dish.
- Sprinkle the remaining cheese evenly over the stuffed shells.
- Bake in a preheated oven at 175°C (350°F) for 25 minutes, or until heated through and the cheese is melted and golden brown.
How to Serve Stuffed Shells with Chicken, Broccoli, and Cheese
Serve these delectable stuffed shells hot out of the oven for maximum cheesy goodness! Pair them with a fresh garden salad and some garlic bread for a complete meal. You can also garnish with fresh parsley or extra cheese for a beautiful presentation that everyone will love.
How to Store Stuffed Shells with Chicken, Broccoli, and Cheese
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze them before baking; just make sure to wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, simply thaw in the refrigerator overnight and bake as directed.
Tips to Make Stuffed Shells with Chicken, Broccoli, and Cheese
- Make it easy by using rotisserie chicken for a quick and flavorful filling.
- For added flavor, sauté the broccoli in a little olive oil and garlic before adding it to the filling mixture.
- Feel free to experiment with different cheeses like mozzarella or provolone for a unique twist.
Variation
You can customize this recipe by adding other vegetables like spinach, bell peppers, or mushrooms. For a vegetarian version, simply omit the chicken and replace it with additional vegetables and a plant-based cream soup.
FAQs
1. Can I prepare stuffed shells ahead of time?
Yes! You can assemble the stuffed shells and store them in the fridge for up to 24 hours before baking. Just be sure to cover them well.
2. How do I know when the stuffed shells are fully cooked?
The stuffed shells are ready when the cheese on top is bubbling and slightly golden brown, and the filling is heated through.
3. Can I use a different type of pasta?
While giant pasta shells are traditional, you can use other stuffed pasta like manicotti or even large conchiglie. Just adjust your cooking time accordingly!
A creamy and flavorful stuffed shell delight
Description
Rich, creamy, and irresistibly delicious stuffed shells filled with chicken, broccoli, and cheese for a comforting family meal.
Ingredients
Instructions
- In a large bowl, combine the diced chicken, chopped broccoli, and 1 cup of shredded cheese. Mix until well combined.
- Carefully stuff each cooked pasta shell with the chicken and broccoli mixture.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this creamy sauce over the stuffed shells in a baking dish.
- Sprinkle the remaining cheese evenly over the stuffed shells.
- Bake in a preheated oven at 175°C (350°F) for 25 minutes, or until heated through and the cheese is melted and golden brown.
