Description
Cheesy Chicken and Broccoli Stuffed Shells are the ultimate comfort food—creamy, cheesy, and packed with flavor. Perfect for busy weeknights, family dinners, or potluck gatherings, this recipe brings together tender chicken, crisp broccoli, and gooey cheddar cheese all wrapped in pasta shells and baked to golden perfection.
Ingredients
12 jumbo pasta shells, cooked
1½ cups cooked chicken, diced (rotisserie chicken works great!)
1 cup steamed broccoli, chopped
1½ cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup
½ cup milk
Salt, to taste
Pepper, to taste
Garlic powder, to taste
💡 Tip: Use fresh broccoli for extra crunch or frozen broccoli for convenience!
Instructions
Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to package instructions. Drain and lay them on a baking sheet to cool.
In a bowl, combine the diced chicken, chopped broccoli, 1 cup of shredded cheddar cheese, salt, pepper, and garlic powder.
Stuff each shell with the chicken and broccoli mixture using a spoon.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth.
Arrange the stuffed shells in a greased baking dish and pour the soup mixture evenly over the top.
Sprinkle the remaining ½ cup of cheddar cheese on top.
Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
Notes
You can assemble this dish ahead of time and refrigerate it until ready to bake.
For a spicy kick, add crushed red pepper flakes or a dash of hot sauce to the filling.
Substitute cream of mushroom or homemade white sauce if preferred.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg