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Cheesy Chicken & Broccoli Stuffed Shells
There’s something undeniably comforting about pasta shells stuffed with a creamy, cheesy filling. These Cheesy Chicken & Broccoli Stuffed Shells take that comfort to the next level by combining tender shredded chicken, nutritious broccoli, and a blend of cheeses that melt into pure bliss in every bite.
Perfect for weeknight dinners or weekend gatherings, this dish strikes that magical balance between impressive and approachable. The jumbo pasta shells create perfect vessels for holding all that creamy goodness, while the chicken and broccoli ensure it’s a complete meal in itself.
Why You’ll Love This
- Make-ahead friendly – assemble earlier in the day and bake when ready
- Sneaks vegetables into a cheesy dish even picky eaters will enjoy
- Uses rotisserie chicken for quick prep and maximum flavor
- Freezes beautifully for future meals
- Impressive enough for company but easy enough for weeknights
Ingredients
- 12 jumbo pasta shells
- 1½ cups cooked chicken, shredded or diced
- 1 cup broccoli, steamed and chopped
- 1½ cups cheddar cheese, shredded (divided: 1 cup for filling, ½ cup for topping)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup milk
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (slightly firm) as they will continue to cook in the oven. Drain the shells and rinse with cool water to stop the cooking process. Set aside to cool slightly while preparing the filling.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a medium mixing bowl, combine the shredded or diced cooked chicken, chopped steamed broccoli, and 1 cup of the shredded cheddar cheese. Season the mixture with salt, pepper, and garlic powder to taste. Mix well until all ingredients are evenly distributed.
- Gently open each cooled pasta shell and spoon a generous amount of the chicken-broccoli filling inside, about 1-2 tablespoons per shell depending on their size. Place each stuffed shell into the prepared baking dish, arranging them in a single layer with the opening facing upward.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth and well combined. The mixture should be pourable but still thick enough to coat the back of a spoon.
- Pour the creamy soup mixture evenly over the stuffed shells in the baking dish, making sure to cover each shell with some sauce. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells and sauce.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese topping. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly, and the edges are beginning to turn golden brown.
- Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh herbs if desired, and serve hot.
Tips & Variations
- For a time-saving shortcut, use a rotisserie chicken from your local grocery store
- Try spinach or kale instead of broccoli for a different green vegetable option
- Add red pepper flakes to the filling for a spicy kick
- Make it vegetarian by omitting the chicken and doubling the broccoli
- Cook a few extra shells in case some tear during boiling
- For a white sauce version, replace marinara with alfredo sauce
Serving Suggestions
These stuffed shells pair perfectly with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete Italian-inspired meal, serve with garlic bread or breadsticks to soak up any extra sauce.
A glass of medium-bodied red wine like Chianti or Sangiovese complements the flavors beautifully for an adult dinner, while kids will enjoy it with a glass of milk.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- To freeze, prepare up to the baking step, cover tightly with foil and freeze for up to 3 months. Thaw overnight in refrigerator before baking
- The shells should be slightly undercooked before stuffing as they will continue to cook in the oven
FAQs
Can I prepare this dish ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance, cover and refrigerate. Add about 10-15 minutes to the baking time if cooking from cold.
What can I use instead of ricotta cheese?
Cottage cheese makes a great substitute for ricotta. Just drain it well and, for a smoother texture, pulse it in a food processor a few times.
Can I use frozen broccoli?
Absolutely! Thaw it completely and squeeze out excess moisture before chopping and adding to the filling.
How do I know when the shells are done baking?
The cheese on top should be melted and starting to brown, and the filling should be hot throughout. If you insert a knife into the center of a shell, it should come out hot to the touch.
Servings4
Prep15 min
Cook30 min
Calories410 kcal
Ingredients
- 12 jumbo pasta shells
- 1½ cups cooked chicken, shredded or diced
- 1 cup broccoli, steamed and chopped
- 1½ cups cheddar cheese, shredded (divided: 1 cup for filling, ½ cup for topping)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup milk
Steps
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (slightly firm) as they will continue to cook in the oven. Drain the shells and rinse with cool water to stop the cooking process. Set aside to cool slightly while preparing the filling.
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
- In a medium mixing bowl, combine the shredded or diced cooked chicken, chopped steamed broccoli, and 1 cup of the shredded cheddar cheese. Season the mixture with salt, pepper, and garlic powder to taste. Mix well until all ingredients are evenly distributed.
- Gently open each cooled pasta shell and spoon a generous amount of the chicken-broccoli filling inside, about 1-2 tablespoons per shell depending on their size. Place each stuffed shell into the prepared baking dish, arranging them in a single layer with the opening facing upward.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth and well combined. The mixture should be pourable but still thick enough to coat the back of a spoon.
- Pour the creamy soup mixture evenly over the stuffed shells in the baking dish, making sure to cover each shell with some sauce. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells and sauce.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese topping. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly, and the edges are beginning to turn golden brown.
- Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh herbs if desired, and serve hot.
Nutrition (per serving)
- Calories: 410 kcal
