Chicken Broccoli Shells Recipes

CHICKEN BROCCOLI SHELLS

Steps:

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS

Steps:

• Preheat oven to 350°.
• Cook shells as directed--don't overcook because they will cook in oven again.
• Cool shells in a large bowl of COLD water; set aside for now.
• Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
• Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
• Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
• Stir in milk and cream; bring to a boil, stirring constantly.
• Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
• Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
• Stuff each shell with broccoli and chicken mixture; put shells in dish.
• Spoon remaining sauce over shells and sprinkle with Parmesan.
• Bake 30-35 minutes or until hot and bubbly.

CHEESY CHICKEN BROCCOLI SHELLS

Steps:

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Add the broccoli to the boiling water the last 3 minutes of cooking. Drain and set aside.
• In the same pot, add the butter and melt over medium heat. Whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the milk and cheese and bring to a boil over medium high heat until it starts to thicken.
• Add in pasta shells, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees and spray a 13x9 in. casserole dish with non-stick cooking spray.
• Cook jumbo shells al dente, or according to package instructions.
• Spread spaghetti sauce in an even layer on the bottom of prepared casserole dish.
• Mix Alfredo sauce, chicken, broccoli, and cheeses in a large bowl.
• Spoon mixture into cooked shells and arrange in the dish.
• Cover with foil and Bake for about 30-35 minutes then take the foil off for about 5 minutes to finish it up and get the cheese bubbly.

CHICKEN AND BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside.
• For the alfredo sauce, heat the butter in a medium saucepan until melted. Stir in the flour and garlic. Cook, stirring constantly, for about a minute until fragrant and sizzling. Add the cream cheese and stir or whisk until the mixture is melted and smooth. Gradually add the milk, whisking constantly, and bring the mixture to a low simmer. Add the Parmesan cheese and cook until the sauce is thickened and bubbly.
• For the pasta, cook the shells according to package directions until al dente. Drain. Lay the pasta shells in a single layer on a baking sheet or parchment paper so they don't stick together.
• For the filling, in a medium bowl, add the steamed (and drained) broccoli, chicken, mozzarella cheese, and ONE CUP of the homemade alfredo sauce. Mix together.
• Spread 1/3 of the sauce (doesn't have to be exact) in the prepared pan.
• Fill each of the cooked pasta shells with an even amount of the filling and place side-by-side in the baking dish. Pour the rest of the sauce over the shells and sprinkle the 1/4 cup Parmesan cheese over the top.
• Bake for 20-30 minutes until hot and bubbling. Remove from the oven and let the shells rest for 5-10 minutes before serving.

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Heat oven to 400°F.
• Mix egg, ricotta, mozzarella and 1/2 cup Parmesan in large bowl until blended. Add chicken and broccoli, mix well.
• Pour 1/2 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish. Pour remaining pasta sauce over shells; cover.
• Bake 25 min. or until heated through. Sprinkle with remaining Parmesan; bake, uncovered, 2 min.

CHICKEN CHEDDAR SHELLS

Steps:

• Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400 degrees F.
• Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time.
• Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan.
• Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12-15 minutes or until hot and broccoli is tender. Serve.