Cheesy Chicken & Broccoli Shells
Cheesy Chicken & Broccoli Shells is a comforting and delicious dish that combines tender pasta shells with a creamy cheese sauce, chicken, and nutritious broccoli. This dish is perfect for a family meal or a potluck gathering.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 baking dish
- 1 whisk
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 12 oz jumbo pasta shells
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets fresh or frozen
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs optional for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In the same pot, add the broccoli florets to boiling water for about 2-3 minutes until just tender. Drain and set aside with the pasta.
- In a skillet over medium heat, combine the cream cheese and milk, stirring until the cream cheese is melted and smooth.
- Add the garlic powder, onion powder, salt, and pepper to the skillet, mixing well.
- Stir in the shredded chicken and 1 ½ cups of cheddar cheese, mixing until well combined. Heat through for about 2-3 minutes.
- In a mixing bowl, combine the cooked pasta, broccoli, and the chicken-cheese mixture. Gently fold until evenly coated.
- Transfer the mixture into a greased baking dish. Top with the remaining ½ cup of cheddar cheese and breadcrumbs if using.
- Bake in the preheated oven for 20 minutes or until bubbly and the top is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can customize this recipe by adding other vegetables like bell peppers or spinach.
For a lighter version, use low-fat cream cheese and reduced-fat cheese.