Creamy Chicken Broccoli Stuffed Shells
Ingredients
For the filling:
20 jumbo pasta shells (about half a box)
2 cups cooked chicken, shredded (rotisserie works great!)
1 ½ cups chopped broccoli (fresh or frozen, steamed)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
For the sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole or 2%)
½ cup heavy cream
½ cup shredded cheddar or mozzarella cheese
Salt and pepper to taste
Optional toppings:
Extra mozzarella or Parmesan cheese for baking
Fresh parsley, for garnish
Instructions
Cook the shells:
Boil the jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
Prepare the filling:
In a large bowl, mix together the shredded chicken, chopped broccoli, ricotta, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
Make the creamy sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, stirring constantly until thickened (about 3–5 minutes). Add shredded cheese, salt, and pepper, and stir until smooth.
Assemble the dish:
Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish. Stuff each shell with the chicken-broccoli filling and place them in the dish, seam side up.
Top and bake:
Pour the remaining sauce over the stuffed shells. Sprinkle extra mozzarella or Parmesan on top if desired.
Bake at 375°F (190°C) for 25–30 minutes, or until bubbly and golden.
Serve:
Let cool for a few minutes, then garnish with parsley. Serve warm with garlic bread or a fresh salad.
