Cheesy Chicken & Broccoli Stuffed Shells

These Cheesy Chicken & Broccoli Stuffed Shells combine everything I love about comfort food into one delicious, crowd-pleasing dish. Jumbo pasta shells are filled with a creamy mixture of tender chicken, nutritious broccoli, and a blend of cheeses, then baked until golden and bubbly. It’s the kind of recipe that looks impressive but is actually quite simple to prepare.

I first created this recipe when I needed something special for a family dinner that wouldn’t keep me in the kitchen all day. The beauty of these stuffed shells is that they offer a complete meal in one dish – protein, vegetables, and carbs all wrapped up in a cheesy package that both kids and adults devour. Plus, they reheat beautifully, making them perfect for meal prep or busy weeknights.

Why I Love These

Ingredients

• 12 jumbo pasta shells
• 1½ cups cooked chicken, shredded or diced
• 1 cup broccoli, steamed and chopped
• 1½ cups cheddar cheese, shredded (divided: 1 cup for filling, ½ cup for topping)
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• 1 can (10.5 ounces) cream of chicken soup
• ½ cup milk

How To Make

1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (slightly firm) as they will continue to cook in the oven. Drain the shells and rinse with cool water to stop the cooking process. Set aside to cool slightly while preparing the filling.
2. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
3. In a medium mixing bowl, combine the shredded or diced cooked chicken, chopped steamed broccoli, and 1 cup of the shredded cheddar cheese. Season the mixture with salt, pepper, and garlic powder to taste. Mix well until all ingredients are evenly distributed.
4. Gently open each cooled pasta shell and spoon a generous amount of the chicken-broccoli filling inside, about 1-2 tablespoons per shell depending on their size. Place each stuffed shell into the prepared baking dish, arranging them in a single layer with the opening facing upward.
5. In a separate bowl, whisk together the cream of chicken soup and milk until smooth and well combined. The mixture should be pourable but still thick enough to coat the back of a spoon.
6. Pour the creamy soup mixture evenly over the stuffed shells in the baking dish, making sure to cover each shell with some sauce. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells and sauce.
7. Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese topping. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly, and the edges are beginning to turn golden brown.
8. Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh herbs if desired, and serve hot.

Nutrition

These Cheesy Chicken & Broccoli Stuffed Shells offer a well-balanced meal with protein from the chicken and cheese, carbohydrates from the pasta, and vitamins and fiber from the broccoli. Each serving provides a good balance of macronutrients, making it a satisfying option for family dinners.

The broccoli adds significant vitamin C, vitamin K, and folate to the dish, while the cheese mixture contributes calcium and protein. To lighten up the recipe, you can use part-skim ricotta and mozzarella, or reduce the amount of cheese and add more vegetables to the filling.

This recipe contains gluten (in the pasta shells) and dairy (multiple cheeses). For a gluten-free version, use gluten-free jumbo shells or large gluten-free pasta tubes. Those with dairy sensitivities could experiment with dairy-free cheese alternatives, though the texture and melt will differ from the original recipe.

Tips & Variations

Ways To Serve Them

• With a simple green salad dressed with lemon vinaigrette for a fresh contrast
• Alongside garlic bread or focaccia to soak up the extra sauce
• With roasted vegetables like asparagus or zucchini for additional nutrition
• For entertaining, serve with a light antipasto platter and a good bottle of Italian red wine

Proper Storage

• Fridge: Allow leftovers to cool completely before storing in an airtight container. They’ll keep well for 3-4 days in the refrigerator.
• Freezer: These shells freeze exceptionally well. Arrange them in a freezer-safe container with parchment between layers, or individually wrap portions. They’ll maintain quality for up to 3 months.
• Reheat: For best results, thaw overnight in the refrigerator if frozen. Reheat covered in a 350°F oven for 20-25 minutes until heated through. Add a splash of water or extra sauce before reheating to prevent drying out. Microwave individual portions covered with a damp paper towel for 2-3 minutes.