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Homemade Chicken and Broccoli Stuffed Shells photo

Chicken and Broccoli Stuffed Shells

This Chicken and Broccoli Stuffed Shells recipe is a comforting, family-friendly meal that combines tender chicken and vibrant broccoli in a creamy filling!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cubed
  • 12 ounces jumbo shell pasta (1 box)
  • 2 cups cream of chicken soup (about 1 ½ cans)
  • ½ cup milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon curry powder
  • 2 cups chopped fresh broccoli florets
  • 1 cup freshly shredded cheddar cheese divided

Equipment

  • Large Pot
  • Skillet
  • Baking Dish
  • Mixing Bowl
  • Wooden spoon

Method
 

Cooking Instructions:
  1. Step 1: Cook the Pasta
    Begin by bringing a large pot of water to a boil. Add a pinch of salt and the jumbo shell pasta. Cook according to the package instructions until al dente. Once cooked, drain and set aside to cool.
  2. Step 2: Sauté the Chicken
    In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breast and sauté until it is fully cooked and golden brown, about 5-7 minutes. Make sure to stir occasionally for even cooking.
  3. Step 3: Add Broccoli and Seasonings
    Once the chicken is cooked, add the chopped broccoli florets, curry powder, and unsalted butter to the skillet. Continue cooking for another 3-4 minutes until the broccoli is bright green and slightly tender.
  4. Step 4: Prepare the Filling
    In a mixing bowl, combine the sautéed chicken and broccoli mixture with the cream of chicken soup, milk, and half of the shredded cheddar cheese. Mix until well combined.
  5. Step 5: Stuff the Shells
    Preheat your oven to 350°F (175°C). Take each jumbo shell and fill it generously with the chicken and broccoli mixture. Place the stuffed shells seam-side up in a greased baking dish.
  6. Step 6: Add Sauce and Cheese
    Once all the shells are stuffed, pour any remaining filling mixture over the top. Sprinkle the remaining shredded cheddar cheese evenly across the shells.
  7. Step 7: Bake to Perfection
    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Notes

  • Make ahead: Assemble shells and freeze for up to 2 months before baking.
  • For added flavor, mix in roasted red peppers or fresh herbs.
  • Store leftovers in an airtight container for up to 3 days.