Cheesy Chicken Broccoli Shells (Print Version)
Jumbo shells packed with chicken, broccoli, gooey cheddar, melty Parmesan, and creamy alfredo sauce.
# Ingredients:
→ Main Components
01 -
25 grams shredded Parmesan cheese
02 -
100 grams shredded cheddar cheese, divided
03 -
2 cups (about 250 grams) diced frozen broccoli, thawed
04 -
2 cups (about 280 grams) diced cooked chicken
05 -
425 grams alfredo sauce, divided
06 -
24 jumbo pasta shells
# Instructions:
01 -
Slide the dish in the oven and let it cook for about 20 minutes. You’ll want the cheese bubbling and gooey before pulling it out.
02 -
Top the stuffed pasta shells with the alfredo you set aside. Toss on the last bit of cheddar cheese so it covers everything well.
03 -
Fill each cooled shell with your chicken and broccoli cheese mix. Line them up in your greased baking dish, nestled close together.
04 -
Scoop 120 millilitres of the alfredo sauce out and keep for later. Dump the rest in a bowl, add in cooked chicken, small broccoli bits, 75 grams cheddar, and Parmesan, then give it all a solid mash together.
05 -
Get those pasta shells boiling per box instructions. Drain off the water, cool them down with a cold rinse, and let them rest until you’re ready to stuff them.
06 -
Switch oven to 180°C. Grab a 33x23 cm pan and give it a slick coat with your favorite oil spray.
# Notes:
01 -
Pat the broccoli dry after thawing, otherwise your filling could end up watery.