Delicious Cheesy Shells with Chicken & Broccoli

This filling Cheesy Chicken & Broccoli Stuffed Shells has turned into my mealtime lifesaver when I want something both cozy and fancy. The big pasta shells hold a rich mix of soft chicken and fresh broccoli, all covered in a smooth sauce that turns golden and bubbly in the oven.

I came up with this dish when I was trying to use up some chicken from Sunday dinner, and now my friends ask for it whenever they come over. Having pasta, protein, and veggies all in one pretty dish makes it a complete meal without extra work.

Ingredients

• Jumbo pasta shells: They're the perfect little cups for the tasty filling. Cook them a bit less than the package says since they'll soften more in the oven.
• Cooked chicken: Adds heartiness and protein. Grabbing a ready-made rotisserie chicken from the store makes this super quick.
• Steamed broccoli: Brings bright color and good-for-you stuff. Cut it small so it blends well with everything else.
• Shredded cheddar cheese: Gives you that amazing stretch when you take a bite. Strong cheddar packs more flavor but any cheese mix works great.
• Cream of chicken soup: This is what makes our sauce so easy. Try to grab the less salty kind if you're watching your sodium.
• Milk: Makes the soup just right for pouring. Full-fat milk creates the creamiest sauce but 2% is totally fine.
• Garlic powder, salt and pepper: These simple spices bring everything to life. Fresh garlic works great too if you've got some.

Step-by-Step Instructions

Prep the Pasta:

Boil the jumbo shells in water with plenty of salt until they're soft but still a bit firm. This usually takes around 8 minutes, but check your box and aim for 2 minutes less than it says. Drain them and run cold water over them to stop them cooking. Lay them out on a clean kitchen towel so they don't stick as you make the filling.

Create the Filling:

Mix your chopped chicken, broccoli bits, cheese and seasonings in a big bowl. Get in there with your hands or a spatula and mix it all up real good so the cheese and spices are spread all through. When you squeeze some together it should hold its shape but still have some texture from the chicken and broccoli pieces.

Stuff the Shells:

Open each shell carefully with your fingers to make a little pocket. Put about two spoonfuls of filling into each one without tearing the pasta. Set each filled shell into your baking dish, lining them up in rows. They should fit close together but not be squished.

Prepare the Sauce:

Mix the chicken soup and milk together until it's smooth with no lumps. It should pour easily but not be too runny. This sauce will soak into the shells while baking to keep everything moist and tasty.

Assemble and Bake:

Pour your sauce all over the stuffed shells making sure each one gets covered. Sprinkle the rest of your cheese on top in an even layer. Bake until you see bubbling around the edges and the cheese turns a nice golden color. Let it sit for a few minutes before serving so it firms up a bit.

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This dish saved the day during my first time hosting my in-laws for dinner. My husband's mom showed up early and watched me put these shells together like I'd done it a million times. When she asked me to write down the recipe afterward, I knew I'd found a winner. I love the broccoli most because it adds such pretty green color and good nutrition without taking over the dish.

Cook It Ahead

These stuffed shells work wonders for busy families. You can get the whole dish ready, wrap it up with foil, and keep it in your fridge for a full day before baking. When you're ready to eat, just pull it out while your oven heats up and cook it about 10 minutes longer than normal. The flavors actually get better while sitting in the fridge, which makes this perfect when you're having company over.

Creative Variations

This basic recipe lets you switch things up however you want. Try using Italian sausage or ground turkey instead of chicken for a different taste. Don't like broccoli? Go with spinach, kale or roasted red peppers. You can swap the cheese for mozzarella, provolone or fontina to make it more Italian, or use pepper jack if you want some heat. You could even mix pesto into the filling or use alfredo sauce instead of cream soup to change things up completely.

Serving Suggestions

These cheesy shells make a filling meal on their own but go great with simple sides. A fresh green salad with lemon dressing cuts through the richness nicely. Some garlic bread or crusty French bread works perfectly for sopping up extra sauce. For fancier dinners, serve with roasted asparagus or a tomato cucumber salad on the side. A glass of Chardonnay or light Pinot Noir goes really well with all those creamy flavors.

Storage Solutions

The leftovers stay really good for days after. Put any extra shells in a container with a lid and keep them in your fridge for up to 3 days. To warm up single servings, microwave for about 2 minutes until hot all the way through. For bigger portions, heat them in a 350°F oven with foil on top for about 15 minutes, then take the foil off for the last 5 minutes to get that cheese nice and crispy again.

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Frequently Asked Questions About Recipes

→ Can I make these stuffed shells ahead of time?

You bet! You can put everything together up to a day before you plan to cook it. Just follow all the steps for setting up the shells, wrap the dish tight with foil or plastic, and stick it in the fridge. When you're ready to cook, just add about 5-10 more minutes to your baking time since they'll be cold from the fridge.

→ What's the best way to freeze these stuffed shells?

For the tastiest results, put your shells together in a dish lined with foil, but don't bake them yet. Cover everything really well with plastic wrap first, then aluminum foil on top to keep them fresh. They'll stay good in the freezer for up to 3 months. When you want to eat them, let them thaw in your fridge overnight and then bake them, adding about 10-15 extra minutes to make sure they're hot all the way through.

→ Can I substitute the chicken for something else?

For sure! If you don't eat meat, try swapping the chicken with cooked mushrooms, roasted veggies, or your favorite meat alternative. Just remember to also swap out the cream of chicken soup for something like cream of mushroom or another veggie-friendly option.

→ What can I serve with these stuffed shells?

A fresh green salad with a tangy dressing works great alongside these shells. Warm buttery garlic bread is perfect for soaking up all that creamy sauce. If you want a bigger meal, add some oven-roasted veggies or serve with a small bowl of tomato soup on the side.

→ How do I prevent my pasta shells from tearing?

Cook your shells just until they're firm but not crunchy, since they'll get softer while baking. Cool them down with cold water after boiling to stop them from cooking more, and be gentle when you're stuffing them. Don't worry if a few break—you can use them at the bottom of your dish under the perfect ones.

→ Can I use different cheeses in this dish?

You sure can! Cheddar works great, but feel free to try mozzarella, Monterey Jack, Gruyère, or a mix of Italian cheeses. Sprinkling some Parmesan on top before you bake will give you an amazing crispy, golden crust.