Chicken broccoli alfredo stuffed shells. Embrace The Cheesiness Of Velveeta Recipes! In a large bowl, mix alfredo, chicken, broccoli, and cheeses. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly.
So quick, easy and so good! I changed just a few things from her recipe. It was a busy day so I used store bought Alfredo to save on time. You can have Chicken broccoli alfredo stuffed shells using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken broccoli alfredo stuffed shells
- Prepare 2 jars of alfredo sauce.
- Prepare 2 cups of cooked chicken, shredded.
- You need 1 bag of broccoli steamed and chopped.
- Prepare 1 cup of shredded cheddar cheese.
- It's 1/4 cup of shredded parmesan cheese.
- Prepare 25 of jumbo pasta shells, cooked.
I love to assemble the stuffed shells in advance, then cover and chill. On a busy day I can pull them out of the fridge top them with Alfredo sauce and mozzarella cheese, then bake. While they're baking I have time to put a salad and garlic bread together. A terrific time saver, and budget friendly too.
Chicken broccoli alfredo stuffed shells instructions
- Preheat oven to 350.
- Boil water and cook 25 jumbo shells, strain and rinse with cold water. Keep in strainer, set aside..
- Cook and shred chicken. Steam broccoli bag in microwave and chop..
- Mix 1 jar of alfredo sauce, chicken, broccoli, and both cheeses. Stuff mixture into shells. Line caserole dish with 1/2 jar alfredo sauce. Line stuffed shells in dish, top with remaining alfredo sauce.
- Cover with foil and bake for 35 minutes.
It is the perfect weeknight meal for pasta night! Serve it up with some garlic bread and you have yourself a hearty and delicious dinner! In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight.