Cheesy Chicken & Broccoli Shells

This hearty Cheesy Chicken & Broccoli Stuffed Shells has become my dinnertime superhero for those evenings when I need something comforting yet impressive. The jumbo pasta shells cradle a creamy mixture of tender chicken and bright green broccoli, all smothered in a velvety sauce that bubbles to golden perfection in the oven.

I first created this recipe when trying to repurpose leftover roast chicken, and it's since become one of my most requested dishes when hosting friends. The combination of tender pasta, protein, and vegetables makes it a complete meal in one beautiful dish.

Ingredients

• Jumbo pasta shells: Make the perfect vessels for holding all that creamy filling. Cook them just shy of al dente since they'll continue cooking in the oven.
• Cooked chicken: Provides protein and substance. Rotisserie chicken saves time but any leftover chicken works beautifully here.
• Steamed broccoli: Adds color nutrition and a pleasant texture contrast. Chop it finely enough to mix well with the other filling ingredients.
• Shredded cheddar cheese: Creates that irresistible melty gooey quality. Sharp cheddar offers the best flavor but feel free to use your favorite cheese blend.
• Cream of chicken soup: Forms the backbone of our sauce. Look for the lower sodium version if you're watching salt intake.
• Milk: Thins the soup to the perfect pourable consistency. Whole milk makes the richest sauce but 2% works well too.
• Garlic powder, salt and pepper: Season the filling perfectly. Fresh minced garlic is wonderful if you have it on hand.

Step-by-Step Instructions

Prep the Pasta:

Cook the jumbo shells in generously salted water until they're just tender but still firm. This usually takes about 8 minutes but check your package directions and aim for 2 minutes less than suggested. Drain and rinse under cool water to stop the cooking process. Lay them out on a clean kitchen towel so they don't stick together while you prepare the filling.

Create the Filling:

Combine the diced chicken, chopped broccoli, shredded cheese and seasonings in a large mixing bowl. Use your hands or a spatula to thoroughly incorporate all ingredients making sure the cheese and seasonings are evenly distributed. The mixture should hold together when pressed but still have some texture from the broccoli and chicken.

Stuff the Shells:

Take each shell and gently open it with your fingers creating a little pocket. Spoon about two tablespoons of filling into each shell being careful not to tear the pasta. Place each stuffed shell into your prepared baking dish arranging them in neat rows. They should fit snugly but not be crammed too tightly.

Prepare the Sauce:

Whisk together the cream of chicken soup and milk until completely smooth with no lumps remaining. The consistency should be pourable but not too thin. This sauce will seep into the shells and help keep everything moist and flavorful during baking.

Assemble and Bake:

Pour the sauce evenly over all the filled shells making sure each one gets some coverage. Sprinkle the additional cheese over the top creating an even layer. Bake in your preheated oven until the edges are bubbling and the cheese has turned a beautiful golden color. Let it rest briefly before serving to allow the filling to set.

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This recipe saved me during my first dinner party as a newlywed. My mother in law arrived early and watched as I confidently assembled these shells. When she asked for the recipe afterwards I knew I had a winner on my hands. The broccoli is my favorite component because it adds such beautiful color and nutrition without overwhelming the dish.

Make Ahead Magic

These stuffed shells are perfect for busy households. You can completely assemble the dish cover it tightly with foil and refrigerate for up to 24 hours before baking. When ready to cook simply remove from the refrigerator while the oven preheats and add about 10 minutes to the baking time. The flavors actually develop beautifully during their rest in the refrigerator making this an ideal prepare ahead meal for entertaining.

Creative Variations

The basic framework of this recipe invites endless customization. Try swapping the chicken for Italian sausage or ground turkey for a different protein profile. Not a broccoli fan? Substitute spinach kale or roasted red peppers instead. The cheese can be changed to mozzarella provolone or fontina for an Italian twist or pepper jack for a spicy kick. You can even transform the flavor profile by adding pesto to the filling or using alfredo sauce instead of the cream soup base.

Serving Suggestions

These cheesy shells are substantial enough to serve as a complete meal but pair beautifully with simple sides. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich pasta. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a special occasion serve alongside roasted asparagus or a tomato and cucumber salad. A glass of buttery Chardonnay or light Pinot Noir complements the creamy flavors wonderfully.

Storage Solutions

Leftovers maintain their quality remarkably well. Store any remaining shells in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 2 minutes or until heated through. For best results reheat larger portions in a 350°F oven covered with foil for about 15 minutes then uncover for the final 5 minutes to restore some of that delicious crusty cheese top.

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Common Recipe Questions

→ Can I make these stuffed shells ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours before cooking. Simply prepare the shells as directed, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, just add about 5-10 extra minutes to the cooking time if they're coming straight from the refrigerator.

→ What's the best way to freeze these stuffed shells?

For best results, assemble the shells in a foil-lined baking dish, but don't bake them. Cover tightly with plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.

→ Can I substitute the chicken for something else?

Definitely! For a vegetarian version, replace the chicken with sautéed mushrooms, roasted vegetables, or plant-based protein. You'll also want to swap the cream of chicken soup for cream of mushroom or another vegetarian-friendly alternative.

→ What can I serve with these stuffed shells?

A simple green salad with vinaigrette makes the perfect light side dish. Garlic bread or breadsticks are also excellent for soaking up the creamy sauce. For a more substantial meal, consider serving with roasted vegetables or a cup of tomato soup.

→ How do I prevent my pasta shells from tearing?

Cook the shells just until al dente (slightly undercooked), as they'll continue to soften while baking. Rinse them with cool water after cooking to stop the cooking process, and handle them gently when filling. If some shells tear, don't worry—keep them as backup or layer them in the bottom of your dish beneath the intact shells.

→ Can I use different cheeses in this dish?

Absolutely! While cheddar works beautifully, feel free to experiment with mozzarella, Monterey Jack, Gruyère, or an Italian cheese blend. Adding a bit of Parmesan to the top before baking will create a delicious golden crust.