Creamy Chicken & Broccoli Stuffed Shells
Ingredients:
For the Filling:
20–24 jumbo pasta shells
2 cups cooked chicken, shredded (rotisserie works great)
2 cups broccoli, steamed and chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
1 tsp garlic powder
Salt & pepper to taste
For the Cream Sauce:
2 tbsp butter
2 tbsp flour
2 cups milk (whole or 2%)
1/2 cup heavy cream (optional, for richness)
1/2 cup Parmesan cheese, grated
1/2 tsp garlic powder
Salt & pepper to taste
For Topping:
1/2–1 cup mozzarella cheese, shredded
Extra Parmesan, optional
Instructions:
1. Prep the Pasta
Cook the shells according to package directions, but remove them 1–2 minutes early so they’re slightly firm (they’ll finish cooking in the oven). Drain and set aside to cool.
2. Make the Filling
In a large bowl, combine:
Shredded chicken
Chopped broccoli
Ricotta
Mozzarella
Parmesan
Egg
Garlic powde
Salt & pepper
Mix until well combined.
3. Make the Cream Sauce
In a saucepan:
Melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk (and cream, if using) and cook until thickened, about 5 minutes.
Stir in garlic powder, Parmesan, salt, and pepper.
4. Assemble
Preheat oven to 375°F (190°C).
Pour a layer of cream sauce into a greased 9×13″ baking dish.
Fill each shell with the chicken-broccoli mixture and place in the dish.
Pour remaining cream sauce over the top.
Sprinkle with shredded mozzarella and extra Parmesan.
5. Bake
Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
Serving Suggestions:
Serve with garlic bread, a green salad, or roasted vegetables.
Make-Ahead & Freezing Tips:
Make-Ahead: Assemble up to a day in advance, refrigerate, and bake when ready.
Freezing: Assemble and freeze before baking. Thaw overnight in the fridge or bake from frozen (add extra 15–20 minutes
to baking time).