Chicken Broccoli Alfredo Stuffed Shells. Embrace The Cheesiness Of Velveeta Recipes! In a large bowl, mix alfredo, chicken, broccoli, and cheeses. Shredded chicken and broccoli are combined with Alfredo sauce and stuffed inside jumbo pasta shells.
It was a busy day so I used store bought Alfredo to save on time. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. You can have Chicken Broccoli Alfredo Stuffed Shells using 5 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken Broccoli Alfredo Stuffed Shells
- Prepare 1/2 jar of of Alfredo Sauce.
- You need 1/2 cup of Broccoli.
- It's 1 cup of Chicken.
- Prepare 10 of Jumbo Shells.
- It's 1/4 cup of Parmesan Cheese.
I altered the alfredo sauce recipe just a bit from the archives to help thicken it up as a perfect accompaniment to the stuffed shells. The combination of creamy alfredo sauce, tender chicken, fresh broccoli, pasta, and lots of cheese (mozz and Parm!) is heavenly. 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.
Chicken Broccoli Alfredo Stuffed Shells step by step
- Preheat oven to 350°F..
- Boil the shells in water until they are al dente..
- Chop the chicken and broccoli and put in a bowl with parm cheese..
- Stir in the Alfredo sauce and mix until all combined..
- Fill shells with stuffing one by one..
- Once they are all filled drizzle with more alfredo and then sprinkle with more parm cheese..
- Put them in the oven for 30 minutes..
- Serve warm :).
While they're baking I have time to put a salad and garlic bread together. A terrific time saver, and budget friendly too. 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! Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish.