Chicken Broccoli Stuffed Shells Recipes

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CHICKEN AND BROCCOLI ALFREDO STUFFED SHELLS



Chicken and Broccoli Alfredo Stuffed Shells image

Make and share this Chicken and Broccoli Alfredo Stuffed Shells recipe from Food.com.

Provided by Food.com

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups heavy cream
1 cup finely grated parmesan cheese, plus 1/2 cup for topping
3 cups cooked shredded chicken
3 cups steamed broccoli, roughly chopped
2 tablespoons chopped Italian parsley, plus 2 tablespoons chopped for garnish
1/2 cup shredded mozzarella cheese, plus 1 cup for topping
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
olive oil or cooking spray, to coat baking dish
28 cooked and cooled jumbo pasta shells

Steps:

  • Preheat oven to 400 degrees F. Brush or spray a 1 1/2 quart baking dish with olive oil or cooking spray; set aside.
  • To make Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add heavy cream, bring to a simmer and cook until slightly reduced and thickened, about 5 minutes. Stir in 1 cup parmesan cheese; set aside.
  • In a large bowl, combine shredded chicken, chopped broccoli, 2 tablespoons chopped parsley, 1/2 cup shredded mozzarella cheese, salt and pepper. Add 1 1/2 cups Alfredo sauce and fold to coat chicken and broccoli.
  • Spoon 1/4 cup Alfredo sauce into prepared baking dish and spread to coat. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Ladle remaining Alfredo sauce over shells, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
  • Bake uncovered for 20 minutes until sauce is bubbling. Garnish with 2 tablespoons chopped parsley and serve.

Nutrition Facts : Calories 425.1, Fat 40.2, SaturatedFat 24.8, Cholesterol 140.9, Sodium 650.6, Carbohydrate 6.6, Fiber 1.3, Sugar 1.1, Protein 11.5

CHICKEN BROCCOLI SHELLS



Chicken Broccoli Shells image

This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. -Karen Jagger, Columbia City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 6

1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

Steps:

  • In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 355 calories, Fat 16g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS



Cheesy Chicken & Broccoli Stuffed Shells image

Make and share this Cheesy Chicken & Broccoli Stuffed Shells recipe from Food.com.

Provided by OceanIvy

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (16 ounce) box jumbo pasta shells
2 tablespoons butter
3/4 cup chopped onion
2 (10 ounce) bags frozen broccoli, thawed &, well drained
1 1/2 cups cooked chicken, chopped
1 cup light cream or 1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup butter
1 1/2 teaspoons instant chicken broth
1/8 teaspoon pepper
1/4 cup flour
1 cup milk
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°.
  • Cook shells as directed--don't overcook because they will cook in oven again.
  • Cool shells in a large bowl of COLD water; set aside for now.
  • Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
  • Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
  • Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
  • Stir in milk and cream; bring to a boil, stirring constantly.
  • Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
  • Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
  • Stuff each shell with broccoli and chicken mixture; put shells in dish.
  • Spoon remaining sauce over shells and sprinkle with Parmesan.
  • Bake 30-35 minutes or until hot and bubbly.

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