Chicken and Broccoli Stuffed Shells Recipe

A casserole dish filled with chicken and broccoli.

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Chicken and Broccoli Stuffed Shells Recipe

These creamy chicken and broccoli stuffed shells are a family favorite for a reason! I pump up a simple cream sauce with warming curry powder and cheddar cheese for a comforting meal.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course

Cuisine: American, Italian

Servings: people

Calories: 424kcal

Author: Becky Hardin

Equipment

9x13-inch Casserole Dish

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cubed*
12 ounces dry jumbo pasta shells 1 box
2 cups cream of chicken soup about 1⅓ cans**
½ cup milk
2 tablespoons unsalted butter ¼ stick
1 teaspoon curry powder
2 cups broccoli florets chopped***
1½ cups shredded cheddar cheese divided****

Instructions

Preheat oven to 400°F. Heat the olive oil in a large skillet set over medium heat. Once hot, add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
In a large pot, bring 4 cups of salted water to a boil, then add the jumbo shells. Cook until 1-2 minutes shy of al dente according to the package. Drain and set aside on a baking sheet.
12 ounces dry jumbo pasta shells
In a small saucepan, stir the cream of chicken soup, milk, butter, and curry powder together over low heat. Let warm over low heat for 10 minutes, stirring occasionally.
2 cups cream of chicken soup, ½ cup milk, 2 tablespoons unsalted butter, 1 teaspoon curry powder
Cover the bottom of a 9x13-inch casserole dish with a thin layer of the sauce.
In a large bowl, mix the cooked chicken, broccoli, and 1 cup of shredded cheese together.
2 cups broccoli florets, 1 cups shredded cheddar cheese
Fill each shell with the chicken broccoli mixture and place in the baking dish.
Once all shells are filled pour the remaining sauce evenly over the shells then sprinkle the remaining cheese over top. Bake in the oven at 400°F for 20 minutes. Remove from the oven and serve.
0.5 cups shredded cheddar cheese

Notes

*I prefer to use boneless chicken breasts here, but thighs work well too. Or add any leftover/cooked chicken to the filling mixture.

**If you'd like to just use 1 can, pour it into a liquid measuring cup, and add chicken broth or milk to make up the full 2 cups.

***Use fresh broccoli whenever possible. If you must use frozen, thaw completely and squeeze dry in a kitchen towel before mixing in to prevent it from thinning the sauce.

****I like classic cheddar cheese, but feel free to use whatever you have on hand.

Tips:

Season the chicken liberally with salt and pepper before cooking.
Always boil a few extra shells in case some of them stick together or break.
If your broccoli florets larger than pea-sized, give them a quick 60-second blanch in the boiling pasta water during the last minute of the shells' cook time to soften.
After rinsing, optionally toss the shells with a drizzle of olive oil to prevent sticking.
Let the shells cool before trying to stuff them so you don’t burn your hands.
For a lazy option, layer a few shells, then spoon some filling and cheese over top, layer with more shells and more filling, and finish with a layer of cheese.
Spread a thin layer of sauce (about ½ cup) on the bottom of the baking dish before adding the shells to prevent sticking.
Cover the baking dish tightly with aluminum foil for the first 15 minutes. Remove the foil for the last 5-10 minutes to melt/brown the cheese.
Serve with a side of steamed fresh veggies.

Make-Ahead: For meal prep, you can freeze the whole unbaked dish for up to 1 month. Thaw overnight and bake at 350°F for 30-40 min.

Storage: Store stuffed shells in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition