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When you pull Cheesy Chicken and Broccoli Stuffed Shells out of the oven, the whole house smells like comfort food heaven. On busy nights, this is my easy fix for getting everyone around the table since it’s creamy, filling, and picky-eater approved. It’s the dish I reach for at potlucks or family get-togethers because nobody ever passes it up, and nothing says cozy quite like these cheesy stuffed shells.
The first time I tried these, my kids kept saying they wanted mac and cheese, but I craved something a little more grown-up. Now, cheesy shell night is a cheer-worthy event in our house.
Irresistible Ingredients
- Salt, pepper, garlic powder: Just the right amount of seasoning. Add as much black pepper as you like for a bit of oomph
- Milk: Creams up the sauce and helps it spread on the shells
- Cream of chicken soup: Does the heavy lifting for the creamy layer. Canned works great
- Shredded cheddar cheese: Freshly grated sharp cheddar is best. The flavor is bigger and melty
- Steamed broccoli: Bright green florets for crunch and color. Don’t overcook so it stays fresh-tasting
- Cooked chicken: Chop up leftover chicken or grab a rotisserie one for an easy shortcut
- Jumbo pasta shells: Buy unbroken, large shells—they fill up nicely and look great
Simple How-To Steps
- Top and Bake:
- Toss a big handful of your extra cheddar cheese all over everything. Slide the dish into a three-fifty oven and bake for about twenty-five minutes, uncovered, so it gets bubbly and golden. Let it sit out for five minutes before serving because it’ll be hot!
- Mix and Pour the Sauce:
- Whisk up your can of cream of chicken soup with a splash of milk, salt, pepper, and garlic powder in a bowl. Pour that creamy goodness all over the shells and make sure every one gets coated
- Stuff the Shells:
- Fill each shell gently with your chicken-broccoli mixture using a small spoon. Go easy—don’t jam them too full. Place them upright, packed together, in your baking dish
- Make the Chicken and Broccoli Filling:
- Chop your chicken pretty small and cut the broccoli into bits. Mix both in a bowl with a cup of shredded cheddar. Stir everything till it’s all spread out evenly
- Cook the Pasta Shells:
- Boil the shells in salted water until they’re barely tender. Drain and lay them out so they don’t stick until you’re ready to stuff them
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Can’t beat cheddar’s big flavor here—it’s my not-so-secret way to give these shells extra zing! The first time I added broccoli, my youngest wasn’t sure, but now he begs for seconds. Sneaky veggies win again.
Easy Storage Guide
If you’re saving leftovers, tuck them in an airtight box in the fridge for up to three days. Let everything cool so extra water doesn’t get trapped. For quick lunches, add a splash of milk and microwave—or cover and bake at three-fifty until steamy. Freezing? Make sure the shells are cold, then wrap up tight. They’ll keep for two months. Thaw in the fridge overnight so the sauce stays smooth, then warm in the oven.
Swap-Out Options
Chicken’s gone? Shred up cooked turkey or toss in diced ham. Can’t do broccoli? Cauliflower florets or a handful of spinach works. Try mixing in mozzarella or Monterey Jack for a mellow cheese vibe. Fresh out of cream of chicken soup? Whip up a quick white sauce with flour, butter, and stock and pour it right over.
How to Serve It
Dish up hot cheesy shells with garlic bread or a green salad. They’re filling on their own, but go great with roasted veggies too. I’ve even cut them smaller and set them out as appetizers for parties. They vanish fast—especially with bonus cheese on top.
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There’s just something about a bubbly cheesy pasta bake that turns simple food into something totally comforting and delicious!
Frequently Asked Questions
- → Is there a way to get this ready early?
Totally. Fill the shells and cover in sauce first, stash it in the fridge up to a day, then just pop it in the oven when it's time to eat.
- → What cheese should I put inside?
Cheddar is awesome since it melts nicely, but if you like, toss in some mozzarella or your fave mix too.
- → Does shredded rotisserie chicken work here?
For sure! Just chop or pull the meat into pieces, and mix with your filling. Super quick.
- → How do I stop my shells from sticking together?
Lightly grease a plate or tray and set cooked shells on it until you're ready to fill. That way, they won't rip or clump up.
- → Can I sneak in other veggies?
Go for it. Throw in things like spinach, cooked mushrooms, or chopped bell peppers to bump up the flavor and color.