Chicken Broccoli Shells.

I couldn’t wait to make this for dinner in our menu plan, and it absolutely didn’t disappoint!

Chicken Broccoli Shells.
Chicken Broccoli Shells, served with yams and fruit cocktail.

I didn’t quite double the recipe, but I used more broccoli and chicken than called for, so I upped the amount of pasta shells, too. I didn’t up the cheeses, so I’m sure ours wasn’t quite as cheesy as it should have been, but it was still so scrumptious.

Chicken Broccoli Shells

  • 16oz. jar Alfredo sauce
  • 2 cups frozen chopped broccoli, thawed (I used an entire 14oz. bag of only florets)
  • 2 cups diced cooked chicken (I used a bit more)
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained (I used an entire 12oz. package instead)

In a large bowl, combine the Alfredo sauce, broccoli, chicken, and cheeses. Spoon into pasta shells. Place in a greased 9×13″ baking dish. Cover and bake at 350° for 30-35 minutes or until heated through and cheeses are melty.

Yield: 7 servings

** Since I added to the mixture, I filled the 9×13″ dish with 22 shells, as well as 11 more shells in a 8×8″ dish. There were fabulous leftover, too!

Straight out of the oven, nestled all together.

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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