Cheesy Chicken & Broccoli Shells (Print-Friendly Version)
Jumbo pasta shells stuffed with chicken, broccoli and cheese, then baked in a creamy sauce until golden and bubbly.
# What You'll Need:
→ Shells and Filling
01 -
12 jumbo pasta shells, cooked al dente
02 -
1.5 cups cooked chicken, diced
03 -
1 cup steamed broccoli, finely chopped
04 -
1 cup shredded cheddar cheese
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon black pepper
07 -
0.25 teaspoon salt
→ Sauce
08 -
1 can cream of chicken soup (10.5 oz)
09 -
0.5 cup whole or 2% milk
→ Optional Add-ins
10 -
0.25 cup sour cream or softened cream cheese
11 -
1 teaspoon Dijon mustard or hot sauce
12 -
0.25 cup grated Parmesan cheese
13 -
Pinch of onion powder or dried thyme
# How to Make It:
01 -
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
02 -
Cook the pasta shells until just al dente, about 1–2 minutes less than the package suggests. Drain, rinse under cool water, and set aside to dry.
03 -
In a large mixing bowl, combine the diced chicken, steamed broccoli, 1 cup of shredded cheese, garlic powder, salt, and pepper. Stir in sour cream, cream cheese, or pasta water if using.
04 -
Spoon about 2 tablespoons of filling into each shell and place them snugly in your prepared baking dish.
05 -
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Stir in any optional add-ins like Dijon or dried herbs.
06 -
Pour the sauce evenly over the stuffed shells. Sprinkle with remaining cheese and any additional Parmesan if desired.
07 -
Bake uncovered for 25 minutes, until bubbly and heated through. Optionally, broil for 2–3 minutes for a golden crust.
08 -
Let the shells rest for 5 minutes before serving for the best texture and flavor.
# Additional Tips:
01 -
This dish can be prepared ahead of time and refrigerated for up to 24 hours before baking.
02 -
For freezer prep, assemble the dish, wrap tightly, and freeze unbaked for up to 3 months.