Creamy Cheesy Chicken Broccoli Stuffed Shells
A delightful combination of flavors and textures, perfect for family dinners or weeknight meals.
Equipment
- Mixing Bowl
- Baking Dish
- Pot
Ingredients
Pasta Shells
- 12-16 pieces Large Pasta Shells Cooked al dente.
Filling Ingredients
- 2 cups Cooked Chicken Shredded or diced.
- 1 cup Fresh Broccoli Steamed or blanched.
- 8 ounces Cream Cheese Softened.
- 1 cup Shredded Cheddar Cheese Sharp or mild.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Pepper To taste.
- 0.5 cup Parmesan Cheese Grated, for topping.
- 1 tablespoon Olive Oil For greasing.
- 1 cup Chicken Broth For baking.
- 2 tablespoons Fresh Parsley Chopped, for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Cook the large pasta shells in salted boiling water until al dente, then drain and rinse with cold water.
- In a large mixing bowl, combine the cooked chicken, steamed broccoli, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff each cooled pasta shell with the chicken and broccoli mixture and place them seam-side up in a greased baking dish.
- In a separate bowl, mix chicken broth with olive oil, and season with salt and pepper. Pour this mixture over the stuffed shells.
- Sprinkle grated Parmesan cheese over the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through and cheese is bubbly.
- Garnish with chopped fresh parsley and serve warm.
Notes
This recipe is versatile; feel free to customize the filling with different vegetables or cheeses based on your preferences.