There is nothing better than the combination of chicken, cheese, broccoli and more cheese in these chicken and broccoli filled shells.
Ingredients
SUBMERGED HELLS
1 package (12 ounces) jumbo pasta, cooked al dente
3 cups of roasted chicken, shredded
2 cups of broccoli, blanched
1 cup ricotta cheese
1/4 cup parmesan cheese
1 teaspoon of garlic powder
2 tablespoons of fresh parsley
2 teaspoons of salt
1 teaspoon of pepper
CHEESE SAUCE
2 cups of whole milk, divided
2 tablespoons of all-purpose flour
1 teaspoon of salt
6 ounces (1 1/3 cups) hot cheddar cheese, shredded
1/2 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350°F.
STAINLESS STEEL EYELETS.
Boil and drain the pasta shells until al dente.
In a large bowl, combine shredded chicken, broccoli, ricotta cheese, parmesan cheese, garlic powder, parsley, salt and pepper. Set aside.
CHEESE SAUCE
In a medium saucepan, whisk together half a cup of milk and the flour.
Pour in the rest of the milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from the heat and add the cheese and pepper until the cheese melts.
ASSEMBLING THE SHELLS
Fill each jumbo with the chicken and broccoli mixture and place in a greased 9×13 inch baking dish.
Pour the cheese sauce over the stuffed shells and cook them for 15-20 minutes, or until they bubble.
Recipe Notes
MAKE A PROGRESS
The shells can be made in advance and frozen. To do this, add the chicken mixture to the cooked shells and place them on a baking sheet covered with plastic. Place in the freezer. Once frozen, the stuffed shells can be placed in a zippered bag and stored in the freezer for up to 3 months.
When they are ready to be cooked, remove the shells from the freezer and bring them to room temperature. Follow the rest of the steps as indicated. You may need to adjust the cooking time to ensure that the shells are fully cooked.