Cheesy Chicken & Broccoli Stuffed Shells

Ingredients You’ll Need

To bring this cheesy comfort dish to life, here’s what you’ll need:

12 jumbo pasta shells (cooked): These large pasta shells hold the filling beautifully.

1½ cups cooked chicken, diced: Great use for rotisserie chicken or leftovers.

1 cup steamed broccoli, chopped: Adds a healthy crunch and color.

1½ cups shredded cheddar cheese: For that melty, gooey finish.

1 can cream of chicken soup: Brings rich creaminess to the dish.

½ cup milk: Helps thin out the soup mixture to create a pourable sauce.

Salt, pepper, garlic powder to taste: Essential seasonings for flavor depth.

Step-by-Step Directions

1. Prep Your Pasta Shells

Start by cooking your jumbo pasta shells according to package instructions. Drain and lay them on a baking sheet to cool slightly, preventing them from sticking together.

2. Mix the Filling

In a large mixing bowl, combine the diced cooked chicken, steamed broccoli, and 1 cup of shredded cheddar cheese. Season the mixture with salt, pepper, and garlic powder to your taste.

3. Stuff the Shells

Using a spoon, gently stuff each pasta shell with the chicken and broccoli filling. Don’t overfill—they should be full but easy to close slightly.

4. Make the Creamy Sauce

In a separate bowl, whisk together the cream of chicken soup and milk until smooth. This forms your luscious sauce base.

5. Assemble in a Baking Dish

Arrange the stuffed shells in a greased baking dish. Pour the soup mixture evenly over the shells, making sure to cover each one with a bit of sauce to keep them moist during baking.

6. Top with Cheese

Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells.

7. Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the dish uncovered for 25 minutes, or until the cheese is bubbly and golden.

Nutrition Breakdown (Per Serving)

While exact values may vary, here’s an estimate per serving:

Calories: ~450

Protein: 28g

Carbohydrates: 35g

Fat: 24g

Fiber: 3g