Hello, I’m Laura. Today, I will show you a way to prepare chicken and broccoli alfredo stuffed shells recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really 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 well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken and Broccoli Alfredo Stuffed Shells is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook chicken and broccoli alfredo stuffed shells using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Broccoli Alfredo Stuffed Shells:
- Make ready 12 oz. jumbo shells
- Take 1 tbsp. olive oil
- Make ready 2 cups chicken, cooked and shredded
- Prepare 2 cups broccoli florets, cut small
- Prepare 2 cups ricotta cheese
- Take 2 large eggs
- Prepare to taste oregano
- Get to taste salt and pepper
- Make ready to taste dried basil
- Prepare to taste onion powder
- Make ready to taste garlic powder
- Make ready 3/4 cup parmesan cheese, shredded
- Make ready 1 jar (14.5 oz.) Alfredo sauce, divided
- Prepare 3/4 cup mozzarella cheese, shredded
- Take 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.
So that’s going to wrap it up with this special dish chicken and broccoli alfredo stuffed shells recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
