How to make Cheesy Chicken Shells (Step 1, 2, 3…)
Step 1: Preheat oven to 375°F (190°C). Grease a large 9×13-inch baking dish.
Step 2: Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Step 3: In a large bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well blended.
Step 4: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk (and cream if using), whisking until smooth and thickened. Season with salt and pepper.
Step 5: Pour a layer of the white sauce into the bottom of the baking dish.
Step 6: Stuff each pasta shell with the chicken mixture and arrange in the baking dish. Tuck broccoli florets around the shells.
Step 7: Pour remaining white sauce over the stuffed shells and sprinkle with shredded mozzarella.
Step 8: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
Recipe Variations and Possible Substitutions
- Veggie Add-Ins: Add spinach, mushrooms, or sautéed onions to the filling.
- Cheese Options: Swap mozzarella for fontina, gouda, or provolone.
- Sauce Shortcut: Use store-bought Alfredo sauce instead of homemade.
- Meat Swap: Substitute shredded turkey or ham for the chicken.
Storage and Reheating Tips
- Refrigeration: Store covered in the fridge for up to 4 days.
- Freezing: Assemble and freeze before baking for up to 2 months. Thaw overnight in fridge before baking.
- Reheating: Warm in a 350°F oven for 20–25 minutes or microwave individual portions.
- Make Ahead: Can be assembled a day ahead and baked before serving.
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