🧀 “Made These Cheesy Chicken & Broccoli Stuffed Shells for My Daughter—She Asked for Seconds Before I Sat Down!”
🍽️ RecipeServes 4–6 | Prep: 20 mins | Bake: 30 mins📝
Ingredients:
20 jumbo pasta shells
2 cups cooked shredded chicken
1 ½ cups chopped steamed broccoli
1 ½ cups ricotta or cottage cheese
1 egg
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
1 tsp garlic powder
Salt & pepper to taste
👩🍳 Directions
1️⃣ Cook shells al dente according to package; drain and cool slightly.
2️⃣ Make filling: Mix chicken, broccoli, ricotta, egg, garlic powder, Parmesan, 1 cup mozzarella, salt & pepper.
3️⃣ Stuff shells with filling and place in a greased 9×13” baking dish.
4️⃣ Pour Alfredo sauce over the top. Sprinkle with remaining 1 cup mozzarella.
5️⃣ Cover and bake at 375°F for 25 minutes. Uncover and bake 5 more mins to brown the cheese.
6️⃣ Let sit 5 minutes before serving.
💡 Pro Tips Use rotisserie chicken to save time.
Sneak in extra veggies like spinach or cauliflower rice.
Make ahead: Assemble the night before and bake the next day.
👇 Engage Your Audience
💬 Would your kids eat this without noticing the broccoli? Comment “YES” or “NOPE” below!