Chicken & Broccoli Alfredo Stuffed Shells
Friends, these turned out so yummy and my family just loved them too. I make them on our monthly dinner rotation because they’re that good! 😀
Yield : 6 Servings
Prep Time : 30 mins
Cook Time : 25 mins
Total Time: 55 mins
Ingredients
- 1 (12 oz.) box Jumbo Shells
- 2 cups cooked, shredded chicken
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
- 1 (16 oz.) jar alfredo sauce OR use the homemade alfredo recipe below
- 1 cup shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
ALFREDO SAUCE
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1¼ cups whole milk
- ⅔ cup freshly shredded Parmesan
- ¾ cup freshly shredded Mozzarella cheese
- Salt and pepper, to taste
Instructions
- Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
FOR HOMEMADE ALFREDO SAUCE
- Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
- FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup alfredo sauce and stir together. add a spoonful of alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
- Pour remaining alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
- Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
Recipe adapted From : @Chicken & Broccoli Alfredo Stuffed Shells
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