Description
Delicious jumbo pasta shells stuffed with a cheesy mixture of chicken and broccoli, baked in a creamy sauce for a comforting and hearty meal.
Ingredients
Scale
- 12 jumbo pasta shells, cooked al dente
- 1 1/2 cups cooked chicken, diced
- 1 cup steamed broccoli, chopped
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- Garlic powder to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a medium bowl, mix chicken, chopped broccoli, 1 cup cheddar cheese, salt, pepper, and garlic powder.
- Carefully stuff each shell with about 2 tablespoons of filling and place in a lightly greased 9×13-inch baking dish.
- In a separate bowl, whisk together cream of chicken soup and milk until smooth. Pour evenly over stuffed shells.
- Sprinkle remaining ½ cup cheddar cheese over the top.
- Bake for 25 minutes until hot and bubbly. Broil for last 2 minutes for a golden top, if desired.
- Let sit for a few minutes before serving. Enjoy!
Notes
- Use fresh broccoli for better texture or frozen, just make sure it’s well-drained.
- Substitute cream of chicken soup with cream of mushroom for a different flavor.
- Add Italian seasoning or red pepper flakes for extra spice.
- Ensure shells are not overcooked to avoid breakage while stuffing.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg