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Chicken and Broccoli Alfredo Stuffed Shells
Chicken and Broccoli Alfredo Stuffed Shells

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We hope you got insight from reading it, now let’s go back to chicken and broccoli alfredo stuffed shells recipe. To make chicken and broccoli alfredo stuffed shells you only need 15 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken and Broccoli Alfredo Stuffed Shells:
  1. Use 12 oz. jumbo shells
  2. Prepare 1 tbsp. olive oil
  3. Take 2 cups chicken, cooked and shredded
  4. Use 2 cups broccoli florets, cut small
  5. Take 2 cups ricotta cheese
  6. Take 2 large eggs
  7. Use to taste oregano
  8. You need to taste salt and pepper
  9. You need to taste dried basil
  10. Use to taste onion powder
  11. Use to taste garlic powder
  12. Prepare 3/4 cup parmesan cheese, shredded
  13. Prepare 1 jar (14.5 oz.) Alfredo sauce, divided
  14. Get 3/4 cup mozzarella cheese, shredded
  15. You need parsley for garnish
Steps to make Chicken and Broccoli Alfredo Stuffed Shells:
  1. Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside.
  2. While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside.
  3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese.
  4. Stir in the chicken and broccoli to the ricotta mixture and stir to combine.
  5. Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside.
  6. Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese.
  7. Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers.

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