Steps to Prepare Super Quick Homemade Chicken and Broccoli Alfredo Stuffed Shells

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Chicken and Broccoli Alfredo Stuffed Shells. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken and Broccoli Alfredo Stuffed Shells, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Broccoli Alfredo Stuffed Shells delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and Broccoli Alfredo Stuffed Shells is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Chicken and Broccoli Alfredo Stuffed Shells using 15 ingredients and 7 steps. Here is how you can achieve that.

A marriage of two delicious pasta recipes, stuffed shells and chicken alfredo. I usually cook a couple chicken breasts in the crockpot each week and shred them to have on hand for quick dinners/lunches, so that's what I used, but a rotisserie chicken would work good as well. I also use jarred alfredo, to make this dinner quicker to put together, but feel free to use homemade.

Ingredients and spices that need to be Get to make Chicken and Broccoli Alfredo Stuffed Shells:

1. 12 oz. jumbo shells
2. 1 tbsp. olive oil
3. 2 cups chicken, cooked and shredded
4. 2 cups broccoli florets, cut small
5. 2 cups ricotta cheese
6. 2 large eggs
7. to taste oregano
8. to taste salt and pepper
9. to taste dried basil
10. to taste onion powder
11. to taste garlic powder
12. 3/4 cup parmesan cheese, shredded
13. 1 jar (14.5 oz.) Alfredo sauce, divided
14. 3/4 cup mozzarella cheese, shredded
15. parsley for garnish

Instructions 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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