All my friends know that stuffed shells are my jam.  I’ve been making this original recipe for years, with variations of course.  Naturally, I was excited when I saw an alfredo and broccoli version online — 2 of my favorites mixed into one.  On the lovely cold and rainy Sunday we had, I headed to the grocery store to get the ingredients and make an awesome dinner.

Chicken Broccoli & Alfredo Stuffed Shells

Ingredients:shells2

  • 1 jar (16 oz) alfredo sauce
  • 2 cups cooked chicken, shredded
  • 2 cups cooked broccoli, chopped
  • 1 cup shredded cheddar (or mozzaerlla) cheese
  • ¼ cup shredded parmesan
  • 1 box jumbo pasta shells, cooked
  • ~ 2 cups spaghetti sauce (optional)
 Preheat the oven to 350 degrees and start boiling water to cook the shells.  I had the chicken, broccoli and shells cooking at the same time, so I could get those done and ready for the baking.
Once those 3 items are cooked, mix the Alfredo, chicken, broccoli, and cheeses together in a bowl.  Grease a 9×13 dish, and spread the pasta sauce on the bottom.  Spoon the chicken mixture into the shells and place in the baking dish.  Cover with foil and bake for 35 minutes.
shells3

Edits: I attempted to half the recipe since Hunter was on a work trip, so I wouldn’t have to eat this for the next 3 days.  I also seasoned the chicken as I cooked it (duh) and added some cajun seasoning to the chicken mixture that went into the shells.  I also used a mixture of 4 cheese Mexican blend and mozzarella cheese.

Results: I’ll admit I was totally skeptical of the pasta sauce on the bottom, but actually wanted more when I was eating!  Next time I’ll add a lil more to get that tomato taste in there too.  I seriously loved this recipe, and have already told Hunter that I’ll be making it again soon.  I can’t wait to have the leftovers for lunch tomorrow!

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