Last Tuesday evening, my teenage son came home from school looking absolutely wiped. Practice had run late, and he still had homework to tackle. As he dropped his backpack at the door and headed to the kitchen, nose already twitching, I could tell he was hoping for something comforting, not leftovers.
I didn’t have anything elaborate planned, but I remembered a dish my neighbor Mrs. Doyle used to bring to the block potlucks when we first moved in. She always brought these stuffed shells, loaded with chicken and cheese, and the entire tray would vanish before the burgers even hit the grill.
So, I decided to make my own version with what we had on hand, some leftover grilled chicken, steamed broccoli from lunch, and a couple of cheese odds and ends in the fridge. While the shells boiled, I whipped up a quick cheddar sauce and turned our quiet Tuesday into something a little warmer.
By the time the shells came out of the oven, golden on top and bubbling around the edges, the mood in the kitchen had already shifted. My daughter paused her playlist. My husband peeked into the oven like it was a pie he’d been waiting on all week. We ate together at the table for longer than usual that night. And every time I make this dish now, I remember that one ordinary Tuesday that felt just a bit cozier.
Short Description
Cheesy Chicken and Broccoli Stuffed Shells are baked jumbo pasta shells filled with tender chicken and broccoli, all smothered in a creamy cheddar cheese sauce. This easy family-friendly dinner is satisfying, simple to make, and a great way to use up leftovers.
Key Ingredients
- 12 jumbo pasta shells, cooked al dente
- 1½ cups cooked chicken, diced
- 1 cup steamed broccoli, chopped
- 1½ cups shredded cheddar cheese
- ½ cup ricotta cheese (optional, for creaminess)
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional, for color)
- Salt and pepper, to taste
Tools Needed
- Medium saucepan
- Large mixing bowl
- 9×13-inch baking dish
- Whisk
- Spoon for stuffing shells
- Foil
Cooking Instructions
Step 1: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the milk, and cook until it thickens slightly, about 3–5 minutes.
Stir in 1 cup of shredded cheddar cheese along with the garlic powder, onion powder, paprika (if using), salt, and pepper. Continue stirring until the sauce is smooth and creamy. Set aside to cool slightly.
Step 2: Prepare the Filling
In a large mixing bowl, combine diced cooked chicken, chopped steamed broccoli, ½ cup shredded cheddar cheese, and ricotta cheese (if using). Stir until everything is evenly mixed.
Step 3: Stuff the Shells
Gently fill each cooked pasta shell with a spoonful of the chicken and broccoli filling. Be careful not to overfill, so the shells don’t tear.
Step 4: Assemble and Bake
Lightly grease a 9×13-inch baking dish. Place the stuffed shells in the dish, open side up. Pour the prepared cheese sauce evenly over the shells, making sure each one is covered.
Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake for an additional 5 minutes to lightly brown the top.
Step 5: Serve
Let the shells cool for a few minutes before serving. Garnish with a sprinkle of extra cheese or fresh parsley for a pop of color and flavor.
Why You’ll Love This Recipe
Comforting & Hearty: It’s warm, cheesy, and filling—the kind of meal that satisfies everyone at the table.
Kid-Friendly: Even picky eaters will dig into this one without hesitation.
Great Use of Leftovers: Perfect way to repurpose leftover chicken or veggies.
Freezer-Friendly: Make a batch and freeze half for another busy night.
Balanced Meal: With lean protein, vegetables, and dairy, it’s a complete dinner in one dish.
Mistakes to Avoid & Solutions
Overcooking the Pasta: Boil the shells just until al dente; they’ll finish cooking in the oven.
Solution: Rinse in cold water after boiling to stop the cooking process.
Too Runny Sauce: If the sauce doesn’t thicken enough, the filling may leak out.
Solution: Let the sauce simmer until it coats the back of a spoon.
Dry Stuffing: If your filling feels too dry, stir in a spoonful of the cheese sauce.
Overfilling the Shells: Overstuffed shells can split while baking.
Solution: Use a small spoon and fill just enough to hold shape.
Skipping Seasoning: Under-seasoned filling can taste bland.
Solution: Taste the filling before stuffing and adjust salt and pepper.
Serving and Pairing Suggestions
Serve with a fresh green salad or roasted vegetables for balance.
Garlic bread or warm dinner rolls make a perfect side.
For a lighter touch, pair with a citrusy vinaigrette or cucumber-tomato salad.
This dish works well plated or served family-style for a cozy meal.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Place cooled shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months.
Reheat: Reheat in the oven at 325°F (165°C) covered with foil for 15–20 minutes, or microwave individual portions with a splash of milk or extra sauce to prevent drying out.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works great and saves time. Just dice it and mix it with the other filling ingredients.
2. What kind of cheese works best?
Sharp cheddar adds bold flavor, but you can also try mozzarella for extra meltiness or Monterey Jack for a milder taste.
3. Can I make this ahead of time?
Absolutely. You can assemble the dish up to a day in advance, cover it, and refrigerate until ready to bake.
4. How do I make this vegetarian?
Swap the chicken for sautéed mushrooms or a can of drained white beans for a hearty, meat-free version.
5. Can I double the recipe for a crowd?
Yes! Just use a larger baking dish or divide into two pans and adjust baking time slightly if needed.
Tips & Tricks
Let the cheese sauce cool for a few minutes before pouring—it thickens slightly and clings better to the shells.
For more texture, stir in a handful of chopped cooked bacon or caramelized onions into the filling.
Add a pinch of nutmeg to the cheese sauce for a subtle depth of flavor.
Use a piping bag or zip-top bag with the corner cut to fill shells easily and with less mess.
Recipe Variations
Buffalo Chicken Style: Use shredded buffalo chicken and swap cheddar for blue cheese or ranch drizzle.
Flavor Profile: Spicy, tangy, and bold.
Tex-Mex Twist: Add black beans, corn, and a dash of taco seasoning to the filling.
Flavor Profile: Savory and slightly smoky.
Spinach & Artichoke Version: Replace broccoli with chopped spinach and diced artichoke hearts.
Flavor Profile: Creamy and rich, perfect with mozzarella and Parmesan.
Creamy Alfredo Swap: Replace cheddar sauce with Alfredo sauce and add a sprinkle of Parmesan on top.
Flavor Profile: Silky, buttery, and luxurious.
Final Thoughts
We don’t always get slow, perfect evenings, but meals like this help stretch those little moments just enough to catch your breath. The shells are easy to throw together, flexible with what you’ve got in the fridge, and surprisingly satisfying after a long day.
And when my son quietly packed up a few extra shells in a container “just in case lunch looks sad tomorrow,” I knew it wasn’t just about the food. It was about showing up for each other in small, familiar ways—one cheesy, chicken-filled bite at a time.
Cheesy Chicken And Broccoli Stuffed Shells
Ingredients
- 12 jumbo pasta shells cooked al dente
- 1½ cups cooked chicken diced
- 1 cup steamed broccoli chopped
- 1½ cups shredded cheddar cheese
- ½ cup ricotta cheese optional, for creaminess
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika optional, for color
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened, 3–5 minutes.
- Add 1 cup cheddar, garlic powder, onion powder, paprika (if using), salt, and pepper. Stir until smooth. Set aside.
- Mix diced chicken, chopped broccoli, ½ cup cheddar, and ricotta (if using) in a large bowl until well combined.
- Fill each cooked shell with the chicken-broccoli mixture. Avoid overstuffing to prevent tearing.
- Grease a 9x13-inch baking dish. Arrange shells open-side up. Pour cheese sauce over them evenly. Cover with foil and bake at 350°F (175°C) for 20 minutes, then uncover and bake 5 more minutes.
- Cool slightly before serving. Garnish with extra cheese or fresh parsley if desired.
