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Recipe by:

Sara Crocker

Creamy Cheesy Chicken Broccoli Shells Casserole

Cozy up with this creamy Cheesy Chicken Broccoli Shells casserole, perfect for the holiday season and easy to prepare!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 ounces large pasta shells
  • 2 cups cooked, shredded chicken Rotisserie chicken is recommended.
  • 2 cups fresh broccoli florets Or thawed frozen broccoli.
  • 1 cup shredded cheddar cheese Sharp cheese is preferred.
  • 1 cup mozzarella cheese, shredded
  • 1 can condensed cream of chicken soup (10.5 ounces)
  • 1 cup milk Whole milk for creaminess.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper To taste.
  • 1 tablespoon olive oil
  • Breadcrumbs Optional for topping.

Equipment

  • Large pot
  • 9x13-inch baking dish Greased
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Start by preheating your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. Carefully stuff each pasta shell with the cheesy chicken and broccoli mixture.
  6. 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.
  7. 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

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months.