Cheesy Chicken & Broccoli Stuffed Shells
These Cheesy Chicken & Broccoli Stuffed Shells are the perfect family-friendly comfort food.
Jumbo pasta shells are filled with a hearty mix of chicken, broccoli, and cheddar, all smothered in a creamy sauce and baked to golden perfection.
It’s a cozy, delicious way to turn leftovers into something new or impress guests with minimal effort.
Why You’ll Love This Recipe
Comforting & Filling: A warm, cheesy, baked dish that satisfies big appetites.
Simple Ingredients: Uses everyday pantry staples and leftovers.
Make-Ahead Friendly: Easily prepped the day before and baked when ready.
Kid-Friendly: A great way to sneak in vegetables while still being cheesy and fun.
Key Ingredients
Jumbo Pasta Shells: Perfect for holding savory fillings.
Cooked Chicken: Diced rotisserie or leftover chicken keeps prep easy.
Steamed Broccoli: Adds a pop of color and nutrients.
Shredded Cheddar Cheese: Rich and melty, it ties everything together.
Cream of Chicken Soup + Milk: A quick and creamy sauce base.
Garlic Powder, Salt, and Pepper: Simple seasonings to enhance the flavor.
Kitchen Tools & Timing
Tools Needed:
Large pot (for boiling shells)
Mixing bowls
Whisk
9×13-inch baking dish
Measuring cups & spoons
Oven
Timing:
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: ~45 minutes
Cheesy Chicken & Broccoli Stuffed Shells
Ingredients:
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:
Preheat your oven to 350°F (175°C).
Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly so they’re easier to handle.
In a mixing bowl, combine the diced chicken, steamed broccoli, and 1 cup of shredded cheddar cheese. Season the mixture with salt, pepper, and a sprinkle of garlic powder to taste.
Fill each cooked shell with about 2 tablespoons of the chicken and broccoli mixture. Arrange the stuffed shells in a lightly greased 9×13-inch baking dish.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth and well blended. Pour this mixture evenly over the stuffed shells.
Top the dish with the remaining ½ cup of cheddar cheese.
Bake uncovered for 25 minutes, or until the dish is hot and bubbling. For a golden cheesy crust, broil during the last 2 minutes, watching closely to prevent burning.
Remove from oven and let the shells rest for a few minutes before serving.
Recipe Swaps & Variations
Meat Swap: Use cooked turkey or shredded rotisserie chicken.
Vegetarian: Replace chicken with sautéed mushrooms, cooked lentils, or extra broccoli.
Cheese Options: Try mozzarella, Colby Jack, or a blend for different flavor profiles.
Soup Swap: Use cream of mushroom or cream of celery for variation.
Add-ons: Mix in chopped spinach, bell peppers, or sun-dried tomatoes to the filling.
Food & Drink Pairings
Sides: Garlic bread, Caesar salad, roasted carrots, or sautéed green beans.
Drinks: Pairs well with a chilled white wine (like Chardonnay), iced tea, or lemon-infused sparkling water.
Recipe Notes – Cheesy Chicken & Broccoli Stuffed Shells
Cook Shells Just Al Dente: Slightly undercook the pasta to prevent it from tearing when filling and to keep it from becoming too soft while baking.
Let Pasta Cool Before Handling: After draining, spread the shells out on a tray or lightly toss with oil to keep them from sticking and to cool them quickly for easier stuffing.
Use Leftover or Rotisserie Chicken: This is a great way to repurpose leftovers—just make sure the chicken is chopped small for easy mixing and stuffing.
Chop Broccoli Finely: Smaller broccoli pieces mix more evenly into the filling and are easier to stuff into the shells without falling apart.
Don’t Overstuff Shells: About 2 tablespoons per shell is ideal to avoid bursting during baking.
Mix Seasoning into the Filling: Season the chicken, broccoli, and cheese mixture before stuffing the shells to ensure even flavor throughout.
Thin Sauce if Needed: If your cream of chicken soup is very thick, add an extra splash of milk to make it easier to spread and soak into the shells while baking.
Let Rest Before Serving: Allow the dish to sit for 5–10 minutes after baking to thicken slightly and make serving easier.
Broil for a Crusty Top: Broil for 1–2 minutes at the end to get that golden, bubbly cheese top—just watch it closely!
Frequently Asked Questions:
Can I use canned chicken?
Yes, drained canned chicken can be used in a pinch, though fresh or rotisserie tastes better.
Is this dish spicy?
No, it’s mild. You can add red pepper flakes or diced jalapeño if you’d like to increase the heat.
Can I use frozen broccoli?
Yes, thaw it and drain well before chopping and mixing into the filling.
What’s a good substitute for cream of chicken soup?
You can make a quick homemade version with a roux (butter, flour) and milk, or use cream of mushroom soup.
Can I make this dish ahead of time?
Absolutely! Assemble it a day ahead and refrigerate until ready to bake.
How many shells should I cook?
Cook a few extra shells (15–16) to account for breakage or tearing.
How can I prevent the shells from sticking after cooking?
Toss drained shells with a little olive oil or spread them on a tray to cool separately.
Can I double this recipe?
Yes! Just use two baking dishes or a large roasting pan and increase the sauce accordingly.
How do I know when it’s done baking?
The sauce will bubble at the edges and the cheese will be fully melted and slightly golden.
Can I add more sauce on top?
Absolutely. You can double the cream of chicken + milk mixture for an extra creamy result.