Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: Store in an airtight container for up to 4 days.
Quick Answer
Cozy up with this creamy Cheesy Chicken Broccoli Shells casserole, perfect for the holiday season and easy to prepare!
As the chilly winds sweep through New York City, I can't help but dream of cozy, comforting dishes that will warm my soul and satisfy my cravings. With Thanksgiving and Christmas just around the corner, I've been testing out new recipes that will impress my guests while being easy enough to whip up on busy weeknights. One standout is this delightful Cheesy Chicken Broccoli Shells, a creamy, dreamy casserole that's sure to be a crowd-pleaser.
A Comforting Winter Favorite
Why You'll Love This Recipe
- Comforting and Creamy: A warm, cheesy dish that wraps you in its cozy embrace on chilly nights.
- Quick and Easy: Made with rotisserie chicken and simple ingredients, it's perfect for weeknight dinners.
- Kid-Friendly: Packed with chicken and cheese, it's a meal that even picky eaters will love.
- Make-Ahead Option: Easily assembled in advance, making entertaining hassle-free.
- Versatile: Customize with your favorite veggies for added nutrition and flavor.
Ingredients
To recreate this comforting dish in your own kitchen, gather the following ingredients:
- 8 ounces of large pasta shells
- 2 cups of cooked, shredded chicken (I love using rotisserie chicken here for convenience)
- 2 cups of fresh broccoli florets (or thawed frozen broccoli)
- 1 cup of shredded cheddar cheese (a sharp cheese adds great flavor)
- 1 cup of mozzarella cheese, shredded
- 1 can (10.5 ounces) of condensed cream of chicken soup
- 1 cup of milk (whole milk for creaminess)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper, to taste
- 1 tablespoon of olive oil
- Optional: breadcrumbs for topping
How to Make Cheesy Chicken Broccoli Shells (Step-by-Step)
This delightful Cheesy Chicken Broccoli Shells is a creamy, dreamy casserole that's sure to be a crowd-pleaser.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that by the time you're ready to pop the dish in, your oven is hot and ready to help everything bubble and meld beautifully.
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add your pasta shells and cook according to package instructions until al dente. They should be tender but still have a bit of a bite since they'll continue cooking in the oven. Drain and set aside.
Step 3: Prepare the Broccoli
If using fresh broccoli, steam or blanch the florets until they are bright green and tender-crisp. If you're using frozen, just ensure they're thawed and moisture is squeezed out before adding them to the mix.
Step 4: Combine the Filling
In a large mixing bowl, combine shredded chicken, steamed broccoli, cheddar cheese, and half of the mozzarella cheese along with the cream of chicken soup, milk, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir until everything is evenly coated and luscious.
Step 5: Stuff the Shells
Carefully stuff each pasta shell with the cheesy chicken and broccoli mixture. I use a small spoon to make this process easier, and it helps ensure they're filled to the brim.
Step 6: Assemble
In a greased 9x13-inch baking dish, lay out the stuffed shells snugly. Pour any remaining filling over the shells, if you have it, and sprinkle the rest of the mozzarella on top. For an extra crunch, sprinkle a thin layer of breadcrumbs over everything.
Step 7: Bake
Cover the dish with aluminum foil (to avoid sticking) and bake in the preheated oven for about 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Common Mistakes to Avoid
- Overcooking the pasta: Make sure your shells are al dente, as they'll continue cooking in the oven.
- Using low-quality cheese: Stick to good-quality cheddar and mozzarella for maximum flavor and meltiness.
- Not draining the broccoli properly: Excess moisture can make the dish watery; pat it dry if needed.
Tips and Tricks for Success
- Rotisserie Chicken: Using store-bought rotisserie chicken not only saves time but adds depth of flavor to your dish.
- Make-Ahead Friendly: You can assemble this dish a day ahead and refrigerate it; just add a few extra minutes to the baking time.
- Experiment with Greens: Don't hesitate to throw in additional vegetables like spinach or bell peppers for added nutrition and color!
Variations
- Substitute whole wheat or gluten-free pasta shells for a healthier option.
- Use different types of cheese such as pepper jack for a spicy twist.
- Add cooked bacon or sausage for an extra burst of flavor.
- Incorporate different vegetables like zucchini or peas for variety.
How to Serve
- Serve with a side salad for a balanced meal.
- Pair with garlic bread for a comforting experience.
- Top with fresh herbs like parsley or basil for color and freshness.
- Offer hot sauce or a tangy dipping sauce on the side for added flavor.
Make Ahead and Storage
- Make Ahead: Assemble the dish a day in advance and refrigerate; add a few extra minutes to baking time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven until warmed through for best texture.
- Freezing: Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that the simplest ingredients can create the most satisfying meals. Paired with a side salad, Cheesy Chicken Broccoli Shells makes for a fulfilling meal-perfect for holiday gatherings or even a cozy weeknight dinner.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 45g carbs · 18g fat
Recipe by:
Creamy Cheesy Chicken Broccoli Shells Casserole
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside.
- If using fresh broccoli, steam or blanch the florets until bright green and tender-crisp. If frozen, ensure they are thawed and moisture is squeezed out.
- In a large mixing bowl, combine shredded chicken, broccoli, cheddar cheese, half of the mozzarella, cream of chicken soup, milk, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix until coated.
- Carefully stuff each pasta shell with the cheesy chicken and broccoli mixture.
- In a greased 9x13-inch baking dish, lay out the stuffed shells. Pour any remaining filling over the shells and sprinkle with remaining mozzarella and breadcrumbs if desired.
- Cover with aluminum foil and bake for about 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and slightly golden.
Notes
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly! Just make sure to thaw it and squeeze out any excess moisture before adding it to the mixture.
2. How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.
3. Can I make this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and refrigerate it. Just add a few extra minutes to the baking time when you're ready to cook it.
4. What type of chicken should I use?
Using rotisserie chicken makes the process quicker and adds great flavor. However, you can also cook and shred your own chicken if preferred.
5. Can I add other vegetables to this recipe?
Definitely! Feel free to add additional vegetables like spinach or bell peppers for more nutrition and color in your dish.
