Pin it
Cheesy Chicken and Broccoli Stuffed Shells fills the kitchen with warm, comforting aromas and solves the midweek dinner dilemma with classic flavors that win over even the picky eaters in my house. This is one of those crowd-pleasing bakes everyone dives into at family gatherings and potlucks, and whenever I want something hearty, creamy, and just a little bit nostalgic, it is my go-to pasta dish.
I first made this for a chilly Sunday evening when my kids kept asking for macaroni and cheese but I wanted something a little more grown-up. Now my whole family practically cheers whenever I announce cheesy stuffed shells night.
Ingredients
- Jumbo pasta shells: Choose large shells that are not cracked so they will hold the filling neatly
- Cooked chicken: Use tender breast or thigh meat for the best texture rotisserie chicken makes it fast
- Steamed broccoli: Pick crisp bright green florets to add freshness and color to every bite
- Shredded cheddar cheese: Go for sharp cheddar for deeper flavor and shred it yourself if possible for better melting
- Cream of chicken soup: Creamy canned soup provides the luscious base and helps everything come together
- Milk: A splash of milk lightens up the sauce and helps it coat the shells evenly
- Salt, pepper, garlic powder: These pantry spices add just the right savory kick adjust to your taste and use fresh cracked pepper if you like a little extra zing
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil a large pot of salted water and cook jumbo shells just until al dente so they remain sturdy enough to hold the filling later. Drain and set aside on a tray to cool slightly while you prep the filling
- Make the Chicken and Broccoli Filling:
- Dice the cooked chicken into small cubes for better mixing and even stuffing. Chop steamed broccoli into bite-sized pieces. In a bowl mix chicken broccoli and one cup cheddar cheese until ingredients are thoroughly combined
- Stuff the Shells:
- Gently stuff each pasta shell with the filling mixture using a small spoon. Do not overpack so the shells can close slightly. Arrange the stuffed shells in a baking dish with the open sides facing up
- Mix and Pour the Sauce:
- In a separate bowl whisk together cream of chicken soup and milk until smooth and pourable. Season the sauce with salt pepper and garlic powder to taste. Pour this creamy mixture evenly over the stuffed shells ensuring every shell is well coated
- Top and Bake:
- Sprinkle the remaining shredded cheddar generously over the top. Bake at three hundred fifty degrees Fahrenheit uncovered for about twenty five minutes until the cheese is beautifully melted and the sauce is bubbly around the edges. Let cool a few minutes before serving
Pin it
Cheddar is my secret star here I love its sharp tang which takes this recipe from basic to crave-worthy. Once when my youngest asked why I put broccoli in pasta I told him it is my way to sneak in a little green and now he enjoys every bite and asks for seconds
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days. Let the shells cool before storing so moisture does not get trapped. To reheat add a splash of milk over the top and bake covered at three hundred fifty degrees until warmed through or microwave single portions for quick lunches. If you want to freeze make sure the dish is fully cooled and wrap tightly before placing in the freezer for up to two months. I find thawing overnight in the fridge then reheating in the oven prevents the sauce from separating
Ingredient Substitutions
No cooked chicken on hand Try cooked turkey or even chopped ham for a tasty twist. Cauliflower florets work well if you do not have broccoli or add in spinach for extra greens. For a richer flavor swap cheddar for a little Monterey Jack or mozzarella. If you are out of cream of chicken soup make a quick white sauce with butter flour and stock and use that as a creamy base
Serving Suggestions
Serve these shells hot and bubbly from the oven alongside a crisp green salad or some garlic bread. They work as a standalone dinner but also pair well with roasted vegetables for more color. I have even cut the shells smaller and served them as party appetizers at family gatherings—always a hit especially with extra cheese sprinkled on top
Pin it
A comforting pasta bake like this transforms simple ingredients into something cozy and delicious!
Frequently Asked Questions
- → How can I make this dish ahead of time?
Assemble the shells with filling and cover with sauce. Refrigerate up to a day, then bake when ready to serve.
- → What cheese works best for stuffing the shells?
Shredded cheddar melts well and adds rich flavor, but mozzarella or a blend can be used for variety.
- → Can I use rotisserie chicken?
Yes, ready-cooked rotisserie chicken is an easy substitute. Dice or shred before mixing with other ingredients.
- → How do I keep the shells from sticking?
Place the cooked shells on a lightly oiled tray or plate before stuffing to prevent sticking and tearing.
- → Is it possible to add more vegetables?
Absolutely. Chopped spinach, sautéed mushrooms, or bell peppers can be mixed into the filling for extra flavor.