Cheesy Chicken & Broccoli Stuffed Shells π§π₯¦π
Ingredients:
β’ 12 jumbo pasta shells, cooked and drained
β’ 1Β½ cups cooked chicken, diced (rotisserie works great!)
β’ 1 cup steamed broccoli, finely chopped
β’ 1Β½ cups shredded cheddar cheese (divided)
β’ 1 (10.5 oz) can cream of chicken soup
β’ Β½ cup milk
β’ ΒΌ tsp garlic powder
β’ Salt & pepper to taste
β’ Optional: chopped parsley for garnish
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Instructions:
1. Preheat oven to 375Β°F (190Β°C).
2. Make the filling:
In a bowl, combine the chicken, broccoli, 1 cup cheddar cheese, garlic powder, salt, and pepper. Mix well.
3. Prepare the sauce:
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Spread a thin layer on the bottom of a greased 9x13β baking dish.
4. Stuff the shells:
Fill each pasta shell with the chicken and broccoli mixture and place them in the baking dish, open side up.
5. Top with sauce:
Pour the remaining soup mixture over the stuffed shells. Sprinkle the remaining Β½ cup cheddar cheese on top.
6. Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
7. Serve hot:
Garnish with parsley if desired and enjoy with a side salad or garlic bread!
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Tips:
β’ Add cooked bacon bits for extra flavor.
β’ Swap cheddar for a blend of mozzarella and parmesan for a different cheesy twist.
β’ Want more sauce? Double the soup/milk mix!
These shells are perfect for make-ahead meals or cozy family dinners!