Chicken Broccoli Alfredo Stuffed Shells
Try this Chicken Broccoli Alfredo Stuffed Shells recipe, or contribute your own.
Try this Chicken Broccoli Alfredo Stuffed Shells recipe, or contribute your own.
- 2 cups cooked chicken shredded
- 1 jar (16 oz) alfredo sauce
- 2 cups cooked broccoli chopped
- 1 cup shredded cheddar (or mozzaerlla) cheese
- 1/4 cup shredded parmesan
- 21 jumbo pasta shells cooked
- 11/2 - 2 cups spaghetti sauce (optional but i love the combination of alfredo with tomato sauce!)
- salt/pepper to season (if needed)
- Carbohydrate 5.0925 g
- Cholesterol 65.2 mg
- Fat 10.9974 g
- Fiber 2.76 g
- Protein 23.855 g
- Saturated Fat 3.53806 g
- Serving Size 1 1 -6 (167g)
- Sodium 152.32 mg
- Sugar 2.3325 g
- Trans Fat 1.11463 g
- Calories 214 calories
Step-by-step
- Pre-heat oven to 350 degrees.
- In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
- Spoon mixture into pasta shells.
- Grease 13 x 9 baking dish with butter or cooking spray.
- Evenly spread spaghetti sauce on bottom of baking dish.
- Arrange shells in baking pan.
- Cover with foil and bake 35 minutes until heated thru.
Undercook jumbo pasta shells by two full minutes in boiling salted water to prevent them from tearing when stuffed and holding their structural integrity during the baking phase. Managing moisture content remains critical when combining shredded chicken, chopped broccoli, and commercial alfredo sauce into a rich dairy filling. Thoroughly draining the steamed broccoli florets on paper towels stops excess liquid from leaking into the baking dish and diluting the sauce layer.
Freezing and Reheating Strategy
Assembling this casserole ahead of time requires strict adherence to temperature control for food safety and optimal texture. Wrap the unbaked, foil-covered 13x9-inch pan tightly in heavy-duty plastic wrap followed by aluminum foil to prevent freezer burn for up to two months. Thaw the dish completely in the refrigerator for twenty-four hours before baking, as transferring a frozen ceramic or glass dish directly to a 350-degree oven risks thermal shock and shattering. Remove the plastic wrap entirely, keep the foil tented loosely over the top, and bake for forty-five minutes until the internal temperature reaches 165 degrees Fahrenheit and the edges bubble vigorously.
- Avoid overfilling individual shells, which causes the pasta to split open and release its filling into the surrounding sauce.
- Skip purchasing pre-shredded cheese containing cellulose anti-caking agents, grating blocks of mozzarella or cheddar by hand instead for a smoother melt.
- Control the salt level carefully, as commercial alfredo and spaghetti sauces contribute significant sodium before any seasoning is added.
