Cheesy Chicken & Broccoli Stuffed Shells (Print Version)

# Ingredients:

→ For the Shells and Filling

01 - 12 jumbo pasta shells
02 - 1½ cups cooked chicken, shredded or diced
03 - 1 cup broccoli, steamed and chopped
04 - 1½ cups cheddar cheese, shredded (divided: 1 cup for filling, ½ cup for topping)
05 - Salt, to taste
06 - Black pepper, to taste
07 - Garlic powder, to taste

→ For the Sauce

08 - 1 can (10.5 ounces) cream of chicken soup
09 - ½ cup milk

# Instructions:

01 - 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.
02 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter and set aside.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - 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.

# Notes:

01 - Using rotisserie chicken is a great time-saver for this recipe.
02 - You can add other vegetables like spinach, peas, or diced bell peppers to the filling.
03 - For extra flavor, mix a teaspoon of ranch seasoning or Italian herbs into the filling.
04 - Leftovers will keep in the refrigerator for up to 3 days and can be reheated in the microwave or oven.

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