Can I make cheesy chicken broccoli stuffed shells ahead of time?

Absolutely! This recipe is perfect for prepping in advance. You can stuff the shells and assemble the casserole up to 24 hours ahead. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 15 minutes while the oven preheats. Then bake as usual until hot and bubbly.

What cheese is best for cheesy chicken broccoli stuffed shells?

Mozzarella is the classic choice for its smooth melt and mild flavor. For more depth, combine it with cheddar or Parmesan. Fontina and Gruyère are also excellent melty options. Always shred your cheese fresh for the best texture and taste.

Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works beautifully in this recipe. It saves time and adds delicious roasted flavor. Just remove the skin, chop the meat finely, and mix it into the filling with broccoli, sour cream, and cheese.

Do I need to cook the broccoli before stuffing the shells?

If you’re using frozen broccoli, make sure it’s fully thawed and well-drained. You don’t need to cook it further. For fresh broccoli, a quick steam or blanch ensures it’s tender enough to blend smoothly with the filling.

What type of pasta shells should I use?

Jumbo pasta shells are essential for stuffing. They’re large enough to hold the creamy chicken and broccoli mixture and bake evenly. Be sure not to overcook them—they should be al dente to avoid tearing during assembly.

Can I freeze cheesy chicken broccoli stuffed shells?

Yes, these freeze exceptionally well. Assemble the dish, cover tightly with foil, and freeze before baking. When ready, bake straight from the freezer, adding 10–15 extra minutes of cooking time. You can also freeze baked leftovers in single portions for quick meals.

Are there healthier versions of this dish?

Definitely! Swap sour cream for Greek yogurt, use low-fat cheese, and try whole wheat pasta shells. Add extra veggies like spinach or use light cream alternatives. These small changes keep the dish nutritious while maintaining the creamy, cheesy comfort.

Cheesy Chicken Broccoli Stuffed Shells an Easy and Comfort Recipe

Name: Cheesy Chicken Broccoli Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (16 oz) box jumbo pasta shells; 2 tablespoons butter; 3/4 cup chopped onion; 2 (10 oz) bags frozen broccoli, thawed and well-drained; 1 1/2 cups cooked chicken, chopped; 1 cup light cream or half-and-half; 1 1/2 cups shredded mozzarella cheese; 1/2 cup sour cream; 1 egg, slightly beaten; 1/4 cup butter; 1 1/2 teaspoons instant chicken bouillon; 1/8 teaspoon pepper; 1/4 cup flour; 1 cup milk; 1/2 cup grated parmesan cheese

Description

Creamy stuffed pasta shells filled with chicken, broccoli, and cheese, baked to perfection for a hearty, freezer-friendly meal.

Ingredients

1 (16 oz) box jumbo pasta shells

2 tablespoons butter

3/4 cup chopped onion

2 (10 oz) bags frozen broccoli, thawed and well-drained

1 1/2 cups cooked chicken, chopped

1 cup light cream or half-and-half

1 1/2 cups shredded mozzarella cheese

1/2 cup sour cream

1 egg, slightly beaten

1/4 cup butter

1 1/2 teaspoons instant chicken bouillon

1/8 teaspoon pepper

1/4 cup flour

1 cup milk

1/2 cup grated parmesan cheese

Instructions

1. Preheat oven to 350°F.

2. Cook pasta shells as directed and cool in cold water.

3. Sauté onion in 2 tablespoons butter until soft.

4. Mix broccoli, onion, chicken, mozzarella, sour cream, and egg.

5. Melt 1/4 cup butter, stir in flour, bouillon, and pepper.

6. Add milk and cream, cook until thickened.

7. Layer sauce in baking dish, fill shells with broccoli mix.

8. Place shells in dish and top with remaining sauce and parmesan.

9. Bake uncovered for 30–35 minutes until bubbly and golden.

Notes

You can prepare this dish ahead of time and bake when needed. Substitute sour cream with Greek yogurt for a higher protein version. Freezes well either before or after baking.

Nutrition

Serving Size: 3 shells
Calories: 490
Sugar: 4g
Sodium: 580mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg