Introduction
Cheesy Chicken & Broccoli Stuffed Shells marry comforting, melty cheese with tender chicken and vibrant broccoli, all nestled in tender pasta shells. It’s a hearty, satisfying bake that’s perfect for family dinners or meal prep.
Origin and Cultural Significance
Stuffed pasta dishes—like manicotti and ravioli—have long been a hallmark of Italian-American cuisine, showcasing ingenuity in filling simple pasta shapes with flavorful mixtures. This variation, combining classic comfort ingredients, reflects the fusion of traditional Italian techniques with American tastes for creamy, cheese‑forward casseroles.
Description
Jumbo pasta shells are filled with a savory blend of diced chicken, steamed broccoli, and cheddar cheese, then covered in a creamy chicken‑soup sauce and topped with even more cheese. The result is a bubbling, golden‑topped casserole with tender pasta and pockets of flavorful filling.
Ingredients Quantity
- 12 jumbo pasta shells, cooked according to package instructions
- 1½ cups cooked chicken, diced (about 8 oz / 225 g)
- 1 cup steamed broccoli, chopped (about 100 g)
- 1½ cups shredded cheddar cheese (about 150 g), divided
- 1 (10.5 oz / 300 g) can cream of chicken soup
- ½ cup milk (120 ml)
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
Optional Additions
- ¼ cup grated Parmesan for a sharper finish
- A pinch of red‑pepper flakes for subtle heat
- 2 Tbsp chopped fresh parsley or chives for garnish
- ¼ cup breadcrumbs mixed with 1 Tbsp melted butter for a crunchy topping
- Swap broccoli for spinach or add sautéed mushrooms
Tips for Success
- Don’t overcook shells: Cook just to al dente so they hold their shape when baked.
- Dry your broccoli: After steaming, pat florets dry to avoid watering down the sauce.
- Even filling distribution: Use a piping bag or a small spoon to neatly stuff each shell.
- Taste the filling: Season the chicken–broccoli–cheese mixture before stuffing to ensure a well‑balanced flavor.
- Let it rest: After baking, allow 5 minutes of rest so the sauce thickens and the shells settle.
Instructions
- Preheat oven: 350 °F (175 °C).
- Prepare filling: In a medium bowl, combine diced chicken, chopped broccoli, and 1 cup of shredded cheddar. Season with salt, pepper, and garlic powder.
- Stuff shells: Spoon or pipe the filling into each cooked shell and arrange shells in a lightly greased 9×13″ baking dish.
- Make sauce: In a separate bowl, whisk together cream of chicken soup and milk until smooth. Season with a pinch of salt, pepper, and garlic powder.
- Assemble casserole: Pour the soup mixture evenly over the stuffed shells.
- Top with cheese: Sprinkle the remaining ½ cup cheddar evenly over the shells.
- Bake: 25 minutes, until cheese is melted and bubbly.
- Rest & serve: Let stand 5 minutes before serving.
Nutritional Information (per serving, serves 4)
- Calories: ~480 kcal
- Protein: 32 g
- Carbohydrates: 35 g
- Fat: 22 g
- Fiber: 3 g
- Sodium: 820 mg
Conclusion and Recommendation
Cheesy Chicken & Broccoli Stuffed Shells are an easy, crowd‑pleasing casserole that combines protein, veggies, and cheese in every bite. Ideal for weeknight dinners or make‑ahead meals, this dish reheats beautifully for lunches or leftovers.
Embracing Healthful Indulgence
By incorporating lean chicken and nutrient‑rich broccoli alongside a modest amount of cheese and a condensed‑soup sauce, this recipe balances indulgent comfort with wholesome ingredients—so you can savor every cheesy bite without guilt.