These Cheesy Chicken & Broccoli Stuffed Shells are everything you want in a comforting weeknight meal—simple to make, packed with gooey cheddar, tender chicken, and sneaky broccoli goodness. It’s a hearty, family-approved dish that comes together in under an hour and reheats like a dream. Cozy, creamy, and totally crave-worthy!
- 12 jumbo pasta shells cooked al dente
- 1 and 1/2 cups cooked chicken diced
- 1 cup steamed broccoli chopped
- 1 and 1/2 cups shredded cheddar cheese divided
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- Garlic powder to taste
Instructions
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Preheat oven to 350°F (175°C).
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Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
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In a medium bowl, mix chicken, chopped broccoli, 1 cup of cheddar cheese, and season with salt, pepper, and garlic powder.
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Carefully stuff each shell with about 2 tablespoons of the filling mixture and place them in a lightly greased 9×13-inch baking dish.
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In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this sauce evenly over the stuffed shells.
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Sprinkle the remaining ½ cup of cheese over the top.
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Bake for 25 minutes or until hot and bubbly. Broil for the last 2 minutes for a golden cheesy top, if desired.
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Let sit for a few minutes before serving. Enjoy!