Ingredients

To make this cozy, cheesy dish, here’s what you’ll need:

• 12 jumbo pasta shells, cooked al dente
• 1½ cups cooked chicken, diced (rotisserie chicken works great!)
• 1 cup steamed broccoli, chopped
• 1½ cups shredded cheddar cheese, divided
• 1 can cream of chicken soup (about 10.5 oz)
• ½ cup milk (any kind—whole, 2%, or even unsweetened almond if dairy-free)
• Salt, pepper, garlic powder, to taste

Optional Add-ins: Crumbled bacon, sautéed mushrooms, or a handful of spinach wilted into the filling can totally elevate this dish!

Kitchen Tools You’ll Need

You won’t need any fancy equipment—just a few basics:

• Large pot for boiling pasta
• Medium mixing bowls
• 9×13 baking dish
• Whisk or fork for mixing sauce
• Aluminum foil (for covering while baking, if desired)

Ingredient Substitutions & Variations

I promised you versatile, and here’s proof!

• No broccoli? Try chopped spinach, kale, or even peas
• No chicken? Shredded turkey, ground beef, or a vegetarian “chik’n” alternative can work
• Want it creamier? Add ¼ cup sour cream or cream cheese to the filling
• Cheese swap: Mix in mozzarella, Monterey Jack, or even a little parmesan for a deeper flavor profile

How to Make Cheesy Chicken & Broccoli Stuffed Shells

Let’s get cooking! This recipe comes together in just a few easy steps:

1. Preheat your oven to 350°F (175°C)
2. Cook your pasta shells according to the package instructions until al dente. Drain and let them cool slightly so they’re easier to handle
3. In a bowl, combine diced chicken, steamed broccoli, and 1 cup of shredded cheddar cheese. Season with salt, pepper, and garlic powder to taste
4. Stuff each shell with about 2 tablespoons of the filling and arrange them in a lightly greased baking dish
5. In a separate bowl, whisk together the cream of chicken soup and milk. Pour this mixture evenly over the stuffed shells
6. Sprinkle the remaining ½ cup of cheese on top
7. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Cover loosely with foil if you want to avoid browning
8. Let cool for a few minutes before serving—if you can wait!

Bonus Tip: Pop them under the broiler for the last 2 minutes if you like your cheese with that extra golden-brown crisp!