Cheesy Shells with Chicken & Broccoli (Printer-Friendly Layout)

Big pasta shells packed with chicken, broccoli and melty cheese, baked in rich sauce till hot and golden.

# Ingredients You'll Need:

→ Pasta and Stuffing

01 - 12 large pasta shells, boiled until tender but firm
02 - 1.5 cups shredded chicken, chopped small
03 - 1 cup chopped broccoli, lightly cooked
04 - 1 cup grated cheddar
05 - 0.5 teaspoon powdered garlic
06 - 0.5 teaspoon ground pepper
07 - 0.25 teaspoon table salt

→ Creamy Topping

08 - 1 can condensed chicken soup (10.5 oz)
09 - 0.5 cup milk, whole or 2%

→ Extra Flavor Boosters

10 - 0.25 cup cream cheese or sour cream, room temperature
11 - 1 teaspoon spicy mustard or hot pepper sauce
12 - 0.25 cup Parmesan, freshly grated
13 - Small amount of onion powder or dried thyme leaves

# Step-by-Step Instructions:

01 - Set your oven to 350°F (175°C) and coat a 9×13-inch dish with a thin layer of oil.
02 - Boil pasta shells about 2 minutes less than box directions say. Drain them, cool under water, and let them dry off.
03 - Throw chopped chicken, cooked broccoli, 1 cup of cheddar, powdered garlic, salt, and pepper in a bowl. Add some cream cheese, sour cream, or pasta water if you want.
04 - Load each shell with roughly 2 tablespoons of your mixture and arrange them close together in your greased dish.
05 - Mix the condensed chicken soup with milk in another bowl until it's smooth. Toss in any extras like spicy mustard or herbs if you're using them.
06 - Drizzle your sauce all over the filled shells. Scatter the leftover cheese and Parmesan on top if you're using it.
07 - Pop it in the oven without covering for 25 minutes until it's hot and bubbling. You can brown the top under the broiler for 2-3 minutes if you want.
08 - Let it sit for 5 minutes after baking so flavors blend better before you dig in.

# Extra Tips and Tricks:

01 - You can put this together a day early and keep it in the fridge until you're ready to bake.
02 - To save for later, put the whole dish together, wrap it up tight, and stick it in the freezer for up to 3 months.

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