Cheesy Chicken And Broccoli Stuffed Shells
Cheesy Chicken and Broccoli Stuffed Shells are jumbo pasta shells filled with tender chicken and broccoli, baked in a creamy cheddar sauce. A simple, hearty dinner perfect for using up leftovers.
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.