Description
Creamy and cheesy stuffed shells filled with chicken and broccoli.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions; drain and set aside.
- In a bowl, mix shredded chicken, steamed broccoli, ricotta cheese, half of the mozzarella, garlic powder, and Italian seasoning.
- Stuff each shell with the chicken and broccoli mixture.
- Spread half of the Alfredo sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and cover with the remaining Alfredo sauce.
- Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Use rotisserie chicken for convenience.
- Feel free to add more vegetables if desired.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken broccoli alfredo stuffed shells