Chicken and Broccoli Stuffed Shells

Growing up, my family had a few staple recipes that always made the dinner table feel warm and welcoming, and one dish that still sticks out is Chicken and Broccoli Stuffed Shells. I remember the rich aroma wafting through the house as my mom prepared this comforting meal. It was a dish that brought all of us together, with each of us eagerly waiting for the first bite. The beauty of Chicken and Broccoli Stuffed Shells is that it combines simple ingredients, transforming them into something truly special. It’s the kind of dish you can whip up on a busy weeknight, yet it’s impressive enough for guests. Whenever I make it, I’m transported back to those family dinners, sharing stories and laughter over this delightful meal.

What You’ll Need for Chicken and Broccoli Stuffed Shells

Gathering the right ingredients is essential for creating a delicious and satisfying meal. For Chicken and Broccoli Stuffed Shells, the ingredients work together to provide a delightful mix of flavors and textures. Each component plays a vital role, from the creamy sauce that binds everything together to the vibrant broccoli that adds freshness. Let’s take a closer look at what you’ll need.

• 1 tablespoon olive oil – This will be used for sautéing the chicken, adding flavor and richness.
• 1 pound boneless, skinless chicken breasts (cubed) – The primary protein source that will make this dish hearty and filling.
• 12 ounces jumbo shell pasta (1 box) – These large pasta shells will be stuffed with the savory chicken and broccoli mixture.
• 2 cups cream of chicken soup (about 1⅓ cans) – This creamy base adds moisture and flavor to the dish.
• ½ cup milk – Used to thin out the sauce and make it creamy.
• 2 tablespoons unsalted butter – For richness in the sauce and added flavor.
• 1 teaspoon curry powder – A hint of spice that elevates the overall taste.
• 2 cups chopped fresh broccoli florets – Adds color, nutrition, and freshness to the dish.
• 1½ cups freshly shredded cheddar cheese (divided) – For that gooey, melty topping that everyone loves.

Making Chicken and Broccoli Stuffed Shells

Creating Chicken and Broccoli Stuffed Shells is a straightforward process that leads to a mouthwatering result. Follow these steps for a delicious dish that will become a family favorite.

1. Preheat your oven to 400°F. This ensures that when you pop the casserole in, it cooks evenly and reaches that perfect bubbly stage.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken cubes and cook until browned, which should take about five minutes. You want to see a nice golden color on the outside, indicating they’re cooked through. Remove the chicken from the skillet using a slotted spoon and set it aside.

3. Next, bring four cups of water to a boil in a large pan. Add the jumbo shells, and cook them to al dente, which should take around ten minutes. You’ll want them to be firm when you bite into them since they’ll continue cooking when baked. After cooking, strain the shells and set them aside.

4. In a small saucepan, mix 2 cups of cream of chicken soup, ½ cup of milk, 2 tablespoons of unsalted butter, and 1 teaspoon of curry powder together over low heat. Stir occasionally for about ten minutes until it’s warmed through. This mixture will be the sauce that binds everything together.

5. Now, cover the bottom of a 9×13-inch casserole dish with a thin layer of the sauce. This helps prevent sticking and adds flavor to the shells.

6. In a large bowl, combine the cooked chicken, broccoli, and 1 cup of shredded cheese. Mix well to ensure everything is evenly distributed. This filling is what makes the Chicken and Broccoli Stuffed Shells so hearty and delicious!

7. Next, carefully fill each shell with the chicken and broccoli mixture, placing them in the prepared baking dish. It’s okay if some mixture spills out; it just adds to the flavor!

8. Once all the shells are filled, pour the remaining sauce evenly over the top. Then, sprinkle the rest of the cheese over everything. This will create a cheesy crust as it bakes.

9. Finally, bake in the preheated oven for about twenty minutes or until the cheese is melted and bubbly. When it’s done, you’ll see a golden crust on top, and the smell will be irresistible.

10. Remove from the oven and let cool for a few minutes before serving. This allows the flavors to settle and makes it easier to scoop out portions. Enjoy your delicious Chicken and Broccoli Stuffed Shells!

Recipe Tips about Chicken and Broccoli Stuffed Shells

When making Chicken and Broccoli Stuffed Shells, there are several tips to ensure it turns out perfectly every time. Here are some suggestions to elevate your cooking experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. This dish tends to taste even better the next day as the flavors meld.
• Freezing: You can freeze unbaked Chicken and Broccoli Stuffed Shells. Just prepare them up to the point of baking, cover tightly, and store in the freezer for up to three months. When you’re ready to bake, thaw in the refrigerator overnight and then bake as directed.
• Pairing: Serve these stuffed shells with a fresh salad or garlic bread for a complete meal. They’re also great with a side of steamed vegetables.
• Cooking Time Adjustments: If your shells are larger or smaller than the recipe states, adjust the cooking time accordingly to ensure they’re cooked through without being overdone.
• Make Ahead: This dish is perfect for meal prep. You can assemble it ahead of time and bake it just before serving, making it ideal for busy weeknights.

Best Served With

There are plenty of great options for what to serve alongside Chicken and Broccoli Stuffed Shells. Here are some ideas:

• Garden Salad: A crisp side salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs perfectly with the richness of the stuffed shells.
• Garlic Bread: Serve warm garlic bread to soak up the creamy sauce; it’s a classic combination that everyone loves.
• Steamed Vegetables: Add a side of steamed green beans or carrots for a healthy touch. The brightness of these veggies complements the hearty dish.
• Occasions: Chicken and Broccoli Stuffed Shells are perfect for family dinners, potlucks, or even holiday gatherings when you want to impress without much fuss.
• Storage Tips: If you have leftovers, store them in an airtight container. They can last in the fridge for about three days or can be frozen for up to three months.

FAQ

Conclusion

The Chicken and Broccoli Stuffed Shells is a remarkable dish that brings together comfort, flavor, and convenience. It’s perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen. I encourage you to try making it; it’s a dish that not only satisfies but also gathers family around the table in joy. You won’t regret adding this delightful recipe to your culinary repertoire!

Chicken and Broccoli Stuffed Shells

The ultimate comfort food, Chicken and Broccoli Stuffed Shells are creamy, cheesy, and packed with flavor! This easy weeknight dinner will satisfy your cravings and impress your family. Try it tonight!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 405

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts (cubed)
• 12 ounces jumbo shell pasta (1 box)
• 2 cups cream of chicken soup (about 1⅓ cans)
• ½ cup milk
• 2 tablespoons unsalted butter
• 1 teaspoon curry powder
• 2 cups chopped fresh broccoli florets (*)
• 1½ cups freshly shredded cheddar cheese (divided)

Equipment

• 9×13-inch Casserole Dish

Method

 

1. Preheat your oven to 400°F.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken cubes and cook until browned, about five minutes. Remove from the skillet using a slotted spoon and set aside.
3. Next, bring four cups of water to a boil in a large pan. Add the jumbo shells, and cook them to al dente, about ten minutes. Strain and set aside.
4. In a small saucepan, combine 2 cups of cream of chicken soup, ½ cup of milk, 2 tablespoons of unsalted butter, and 1 teaspoon of curry powder. Stir over low heat for ten minutes until warmed through.
5. Cover the bottom of a 9×13-inch casserole dish with a thin layer of sauce.
6. In a large bowl, mix the cooked chicken, broccoli, and 1 cup of cheddar cheese. Fill each shell with the mixture and place in the dish.
7. Pour the remaining sauce over the filled shells and sprinkle the rest of the cheese on top.
8. Bake in the preheated oven for about twenty minutes until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.

Notes

• Use fresh broccoli: Whenever possible; frozen will turn mushy.
• Cheese preference: I like classic cheddar cheese, but feel free to use whatever you have on hand.
• Storage: Store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.