Name: Cheesy Chicken & Broccoli Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 jumbo pasta shells, cooked; 1½ cups cooked chicken, diced; 1 cup steamed broccoli, chopped; 1½ cups shredded cheddar cheese; 1 can cream of chicken soup; ½ cup milk; Salt, pepper, and garlic powder to taste

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Why You’ll Love This Recipe

I love how creamy, cheesy, and satisfying these stuffed shells are. The combination of tender chicken, nutritious broccoli, and rich cheddar cheese inside jumbo pasta shells makes for a comforting and hearty meal. It’s easy enough for a weeknight dinner but impressive enough for guests.

Cheesy Chicken & Broccoli Stuffed Shells

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 jumbo pasta shells (cooked)
1½ cups cooked chicken, diced
1 cup steamed broccoli, chopped
1½ cups shredded cheddar cheese
1 can cream of chicken soup
½ cup milk
Salt, pepper, garlic powder to taste

Directions

I start by preheating the oven to 350°F (175°C). In a bowl, I mix the diced chicken, chopped broccoli, and 1 cup of shredded cheddar cheese. I carefully stuff this mixture into the cooked pasta shells and arrange them in a baking dish.

In another bowl, I whisk together the cream of chicken soup and milk until smooth, then pour this creamy sauce over the stuffed shells. I sprinkle the remaining ½ cup of cheese on top and bake the dish for 25 minutes until it’s bubbly and golden.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to bake, so the total time is around 40 minutes.

Variations

Sometimes I swap the chicken for cooked turkey or rotisserie chicken for extra flavor. When I want more veggies, I add some chopped spinach or sautéed mushrooms to the filling. For a spicier version, I like to use pepper jack cheese instead of cheddar.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I cover the dish with foil and bake at 350°F for about 15-20 minutes, or microwave individual portions until heated through.

FAQs

Can I make this ahead of time?

Yes, I often assemble the shells a day in advance, cover them, and refrigerate until I’m ready to bake.

Can I freeze the stuffed shells?

Absolutely. I freeze them before baking and when ready to cook, I thaw overnight in the fridge and bake as directed.

What can I use instead of cream of chicken soup?

I sometimes make a quick homemade white sauce with butter, flour, and chicken broth if I don’t have the canned soup.

Do I have to use cheddar cheese?

No, I use mozzarella, Monterey Jack, or a blend depending on what I have on hand.

Can I make this vegetarian?

Yes, I skip the chicken and add more broccoli or substitute with beans or tofu.

Conclusion

These cheesy chicken and broccoli stuffed shells have become a go-to comfort dish in my kitchen. They’re creamy, filling, and always a hit with family and friends. Plus, I love how versatile they are with easy swaps and make-ahead convenience.