First off, thank you so much for stopping by! If you’re here, chances are you’re craving something hearty, cheesy, and downright comforting. And let me just say—you’re in the right place. These Cheesy Chicken & Broccoli Stuffed Shells are everything I love in a weeknight dinner: easy, cozy, and packed with flavor. Plus, they’re a fantastic way to use up leftover chicken or sneak in some extra veggies for the family (hello, broccoli!)
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Why You’ll Love These Cheesy Chicken & Broccoli Stuffed Shells
I have a soft spot for recipes that feel indulgent but still offer a little veggie redemption. These stuffed shells totally deliver on that balance. Here’s what makes them extra special:
They’re creamy, cheesy, and oh-so-satisfying
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Perfect for meal prep – just assemble ahead and bake when ready
Kid-friendly without being boring (because we’re not doing boring dinners around here)
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Freezer-friendly and easy to double for sharing or future meals
And the best part? These shells are a complete meal in every bite—protein, carbs, and veggies all snuggled up in a cozy, creamy sauce. I mean… what more could we ask for?
What Do These Stuffed Shells Taste Like?
Imagine the comforting creaminess of a chicken pot pie, the golden richness of cheddar cheese, and the fresh bite of tender broccoli—all tucked into al dente pasta shells. The cheesy top gets bubbly and golden in the oven, while the filling stays moist and flavorful. Honestly, the smell when this is baking is incredible!!
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The texture contrast between the tender shells, gooey cheese, and soft bits of chicken and broccoli makes every bite a little journey of its own.
this Recipe
Ingredients
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To make this cozy, cheesy dish, here’s what you’ll need:
12 jumbo pasta shells, cooked al dente
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1½ cups cooked chicken, diced (rotisserie chicken works great!)
1 cup steamed broccoli, chopped
1½ cups shredded cheddar cheese, divided
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1 can cream of chicken soup (about 10.5 oz)
½ cup milk (any kind—whole, 2%, or even unsweetened almond if dairy-free)
Salt, pepper, garlic powder, to taste
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Optional Add-ins: Crumbled bacon, sautéed mushrooms, or a handful of spinach wilted into the filling can totally elevate this dish!
Kitchen Tools You’ll Need
You won’t need any fancy equipment—just a few basics:
Large pot for boiling pasta
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Medium mixing bowls
9×13 baking dish
Whisk or fork for mixing sauce
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Aluminum foil (for covering while baking, if desired)
Ingredient Substitutions & Variations
I promised you versatile, and here’s proof!
No broccoli? Try chopped spinach, kale, or even peas
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No chicken? Shredded turkey, ground beef, or a vegetarian “chik’n” alternative can work
Want it creamier? Add ¼ cup sour cream or cream cheese to the filling
Cheese swap: Mix in mozzarella, Monterey Jack, or even a little parmesan for a deeper flavor profile
How to Make Cheesy Chicken & Broccoli Stuffed Shells
Let’s get cooking! This recipe comes together in just a few easy steps:
Preheat your oven to 350°F (175°C)
Cook your pasta shells according to the package instructions until al dente. Drain and let them cool slightly so they’re easier to handle
In a bowl, combine diced chicken, steamed broccoli, and 1 cup of shredded cheddar cheese. Season with salt, pepper, and garlic powder to taste
Stuff each shell with about 2 tablespoons of the filling and arrange them in a lightly greased baking dish
In a separate bowl, whisk together the cream of chicken soup and milk. Pour this mixture evenly over the stuffed shells
Sprinkle the remaining ½ cup of cheese on top
Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Cover loosely with foil if you want to avoid browning
Let cool for a few minutes before serving—if you can wait!
Bonus Tip: Pop them under the broiler for the last 2 minutes if you like your cheese with that extra golden-brown crisp!
What to Serve with These Stuffed Shells
This dish is rich and filling on its own, but if you want to round out the meal, here are some great pairing ideas:
A crisp green salad with lemon vinaigrette
Garlic bread or buttery dinner rolls
Roasted carrots or green beans on the side
A glass of chilled white wine (or sparkling water with a lemon slice!)
Tips for Perfect Stuffed Shells
Don’t overcook the pasta! It will continue to soften in the oven, so al dente is perfect
Use freshly shredded cheese for best meltability—pre-shredded often contains anti-caking agents
Want to make this ahead? Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking
Storage & Reheating
Leftovers? You’re in luck—this reheats beautifully!
Store: Keep in an airtight container in the fridge for up to 4 days
Freeze: Place in a freezer-safe dish, cover tightly, and freeze for up to 2 months
Reheat: Microwave individual portions or warm in a 350°F oven until heated through
Frequently Asked Questions
Can I use canned chicken?
Yes! While fresh or rotisserie chicken has the best texture, canned chicken works just fine in a pinch.
Can I make this dairy-free?
You can! Use a dairy-free cream soup (or make a roux with almond milk), dairy-free cheese, and plant-based milk.
How do I keep the shells from tearing?
Don’t overcook them and handle them gently with a slotted spoon. If a few tear—it’s totally fine! They’ll still taste amazing.
Final Thoughts
These Cheesy Chicken & Broccoli Stuffed Shells are the definition of comfort food—simple to make, easy to love, and always a crowd-pleaser. Whether you’re cooking for your family on a busy weeknight or prepping for a cozy weekend dinner, this recipe has your back.
Don’t forget to bookmark this recipe and try it out soon—you’re going to love it!
Looking for more delicious dinners like this one? Check out my Creamy Chicken & Rice Bake, or my personal favorite, Spinach Artichoke Pasta Shells. Both are weeknight heroes!
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