Cheesy Chicken & Broccoli Stuffed Shells fill 12 jumbo pasta shells with cooked chicken, steamed broccoli, and cheddar, then bake them beneath a simple cream-of-chicken sauce. It is a compact casserole with a creamy center, familiar flavors, and clearly portioned shells.
The recipe yields 12 stuffed shells, serves 4, and records 15 minutes preparation plus 30 minutes cooking for a 45-minute total. Cook the pasta only to al dente, bake covered for 25 minutes at 350°F, then uncover for 5 minutes so the cheese can melt and color.
Cheesy Chicken & Broccoli Stuffed Shells Ingredients
For the Shells and Filling: 12 jumbo pasta shells; 1½ cups cooked chicken, shredded or diced; 1 cup broccoli, steamed and chopped; 1½ cups cheddar cheese, shredded (divided: 1 cup for filling, ½ cup for topping); Salt, to taste; Black pepper, to taste; Garlic powder, to taste.
If you enjoy this recipe, you may also like Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta.
For the Sauce: 1 can (10.5 ounces) cream of chicken soup; ½ cup milk.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Cheesy Chicken & Broccoli Stuffed Shells
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (slightly firm) as they will continue to cook in the oven. Drain the shells and rinse with cool water to stop the cooking process. Set aside to cool slightly while preparing the filling.
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
- Make the filling: In a medium mixing bowl, combine the shredded or diced cooked chicken, chopped steamed broccoli, and 1 cup of the shredded cheddar cheese. Season the mixture with salt, pepper, and garlic powder to taste. Mix well until all ingredients are evenly distributed.
- Stuff the shells: Gently open each cooled pasta shell and spoon a generous amount of the chicken-broccoli filling inside, about 1-2 tablespoons per shell depending on their size. Place each stuffed shell into the prepared baking dish, arranging them in a single layer with the opening facing upward.
- Prepare the sauce: In a separate bowl, whisk together the cream of chicken soup and milk until smooth and well combined. The mixture should be pourable but still thick enough to coat the back of a spoon.
- Assemble the dish: Pour the creamy soup mixture evenly over the stuffed shells in the baking dish, making sure to cover each shell with some sauce. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the shells and sauce.
- Bake: Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese topping. Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly, and the edges are beginning to turn golden brown.
- Rest and serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Garnish with fresh herbs if desired, and serve hot.
If you enjoy this recipe, you may also like One-Pot Buffalo Ranch Chicken Penne.
Prepare All Twelve Shells Carefully
Bring salted water to a full boil and cook the 12 jumbo shells according to their package, aiming for a slightly firm center. Drain and rinse them with cool water, then separate them while they cool. Overcooked shells tear more readily during filling, while undercooked shells may remain tough after the 30-minute bake, so the al dente target matters.
Balance the Filling
Combine 1½ cups cooked shredded or diced chicken with 1 cup steamed chopped broccoli and 1 cup of the shredded cheddar. Season only to taste with salt, black pepper, and garlic powder. Mix enough to distribute broccoli and cheese through the chicken, but avoid crushing the vegetables into a paste. Each shell should receive a similar share.
Fill without Splitting the Pasta
Open each cooled shell gently and add about 1–2 tablespoons filling, adjusting for shell size. Arrange all 12 in one layer with their openings upward in a lightly greased 9×13-inch dish. The single-layer arrangement exposes every portion to sauce and topping while making the stated four-serving yield straightforward: three shells per serving.
Whisk a Smooth Two-Ingredient Sauce
The sauce needs only one 10.5-ounce can cream of chicken soup and ½ cup milk. Whisk until no dense streaks remain and the mixture pours while still coating a spoon. Spread it across every stuffed shell rather than leaving dry corners. The sauce loosens during baking and surrounds the pasta without requiring additional liquid.
Reserve Cheese for the Top
The full 1½ cups cheddar is divided intentionally: 1 cup belongs in the filling and the remaining ½ cup goes over the sauced shells. Keeping that final portion separate produces a bubbling golden finish and makes the casserole look complete. Do not use the entire amount inside or the top will lack its protective melted layer.
Use Covered and Uncovered Baking
Cover the dish with foil without letting it touch the cheese and bake at 350°F for 25 minutes. The cover holds moisture so the pasta heats gently. Remove it for the final 5 minutes, when the cheddar should melt, bubble, and begin browning at the edges. This two-stage bake supplies both tenderness and surface color.
Rest before Serving
Wait 5 minutes after baking. The sauce thickens slightly during that time, so shells lift from the dish more neatly and remain filled. Use a broad spoon or small spatula to support each portion. Fresh herbs may be added only if desired; they are a garnish suggestion rather than part of the required chicken-broccoli filling.
Recorded Recipe Tips
- Using rotisserie chicken is a great time-saver for this recipe.
- You can add other vegetables like spinach, peas, or diced bell peppers to the filling.
- For extra flavor, mix a teaspoon of ranch seasoning or Italian herbs into the filling.
- Leftovers will keep in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
Equipment Checklist
Prepare the required tools before starting: Large pot for boiling pasta, Colander, 9x13-inch baking dish, Mixing bowls, Measuring cups and spoons, Aluminum foil. Keeping the setup ready supports the exact sequence and timing.
Conclusion
Cook 12 jumbo shells al dente. Fill them with chicken, broccoli, 1 cup cheddar, and seasonings; cover with cream of chicken soup whisked with milk and the remaining ½ cup cheddar. Bake covered at 350°F for 25 minutes, uncover for 5 minutes, and rest 5 minutes.
Frequently Asked Questions
- → How many stuffed shells does the recipe make?
It yields 12 stuffed shells and serves 4.
- → How is the cheddar divided?
Use 1 cup cheddar in the filling and reserve ½ cup for the topping.
- → What temperature do the shells bake at?
Bake at 350°F.
- → How long should the casserole bake?
Bake covered for 25 minutes, then uncovered for 5 minutes.