Cheesy Chicken & Broccoli Stuffed Shells

Cheesy chicken and broccoli stuffed shells topped with melted cheese

Cheesy Chicken & Broccoli Stuffed Shells

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A comforting dish that combines tender chicken, steamed broccoli, and cheesy goodness all nestled inside jumbo pasta shells, perfect for family dinners or gatherings.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Pasta and Filling

12 pieces jumbo pasta shells (cooked) Make sure they are cooked al dente.
1.5 cups cooked chicken, diced Leftover chicken or turkey works well.
1 cup steamed broccoli, chopped Fresh or frozen broccoli can be used.
1.5 cups shredded cheddar cheese (plus more for topping) Feel free to use a different cheese if desired.

Sauce

1 can cream of chicken soup Can substitute with cream of mushroom if preferred.
1/2 cup milk Use low-fat milk for a lighter version.
to taste Salt, pepper, garlic powder Adjust seasoning to your liking.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the diced chicken, chopped broccoli, and 1 cup of shredded cheddar cheese until well combined.
Carefully stuff each cooked pasta shell with the chicken and broccoli mixture, arranging them in a greased baking dish.
In another bowl, whisk together the cream of chicken soup and milk until smooth and creamy.
Pour the soup mixture evenly over the stuffed shells, ensuring they are well covered.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake for 25 minutes, or until the cheese is melted and bubbly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve with a light salad and garlic bread for a well-rounded meal. Store leftovers in an airtight container for up to 3 days. Can freeze for longer storage.

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