Chicken And Broccoli Stuffed Shells Recipe

What’s in This Chicken and Broccoli Stuffed Shells Recipe?

The rich and creamy filling made with pantry staple cream of chicken soup is honestly genius. It takes so little time to put together, and it’s absolutely packed with flavor!

Chicken: I like to keep things healthier with boneless, skinless chicken breasts. Shells: I used a whole 12-ounce box of jumbo shells for this recipe. Cream of Chicken Soup: Forms the base of the creamy filling and keeps it thick and moist. Milk: Helps thin out the filling to the right consistency. Butter: Unsalted butter adds richness to the filling. Curry Powder: Adds a warm and delicious flavor to the filling. Broccoli: Use fresh broccoli whenever possible; frozen will turn mushy. Cheese: I like classic cheddar cheese, but feel free to use whatever you have on hand.

Variations To Try

I love how adaptable these stuffed shells are. I often use up leftover shredded chicken or rotisserie chicken in the filling. This also cuts down on the cooking time. The cream of chicken soup can easily be swapped for cream of mushroom or cream of celery, too, for a slightly different flavor. And if you can’t find curry powder, a mixture of cumin and chili powder works well in a pinch.

How to Store and Reheat

Store leftover chicken and broccoli stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in a covered baking dish in the oven at 350°F for 20 minutes.

How to Freeze

Freeze leftovers in the original baking dish tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Notes from the Test Kitchen

Don’t overcook the pasta shells. They should not be quite al dente. This will mean you can stuff them without them falling apart.

How to Make Chicken and Broccoli Stuffed Shells Step by Step

Cook the Chicken: Preheat the oven to 400°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of cubed boneless, skinless chicken breasts and cook until browned, about 5 minutes. Remove from the skillet with a slotted spoon and set aside. Boil the Shells: In a large pan bring 4 cups of water to a boil then 12 ounces (1 box) of jumbo shells. Cook to al dente, about 10 minutes. Remove from heat and strain. Make the Sauce: In a small saucepan, mix 2 cups of cream of chicken soup, ½ cup of milk, 2 tablespoons of unsalted butter, and 1 teaspoon of curry powder together over low heat. Let warm over low heat for 10 minutes, stirring occasionally. Cover the bottom of a 9×13-inch casserole dish with a thin layer of sauce. Stuff the Shells: In a large bowl, mix the cooked chicken, 2 cups of chopped fresh broccoli, and 1 cup of shredded cheddar cheese together. Fill each shell with the chicken broccoli mixture and place in the baking dish. Bake the Shells: Once all shells are filled pour the remaining sauce evenly over the shells then sprinkle the remaining ½ cup of cheese over top. Bake in the oven at 400°F for 20 minutes. Remove from the oven and serve.