Hello, I’m Elise. Today, I’m gonna show you how to prepare chicken and broccoli alfredo stuffed shells recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken and Broccoli Alfredo Stuffed Shells Recipe
Chicken and Broccoli Alfredo Stuffed Shells is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken and Broccoli Alfredo Stuffed Shells is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have chicken and broccoli alfredo stuffed shells using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken and Broccoli Alfredo Stuffed Shells:
- Get jumbo shells
- Prepare olive oil
- Get chicken, cooked and shredded
- Make ready broccoli florets, cut small
- Make ready ricotta cheese
- Get large eggs
- Get oregano
- Get salt and pepper
- Prepare dried basil
- Take onion powder
- Prepare garlic powder
- Prepare parmesan cheese, shredded
- Make ready Alfredo sauce, divided
- Make ready mozzarella cheese, shredded
- Make ready parsley for garnish
Instructions to make Chicken and Broccoli Alfredo Stuffed Shells:
- 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.
- 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.
- 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.
- Stir in the chicken and broccoli to the ricotta mixture and stir to combine.
- 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.
- 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.
- 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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