Cheesy Chicken & Broccoli Stuffed Shells 🧀🥦🍗

Preheat oven to 350°F (175°C).
Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
In a medium bowl, mix chicken, chopped broccoli, 1 cup of cheddar cheese, and season with salt, pepper, and garlic powder.
Carefully stuff each shell with about 2 tablespoons of the filling mixture and place them in a lightly greased 9×13-inch baking dish.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this sauce evenly over the stuffed shells.
Sprinkle the remaining ½ cup of cheese over the top.
Bake for 25 minutes or until hot and bubbly. Broil for the last 2 minutes for a golden cheesy top, if desired.
Let sit for a few minutes before serving. Enjoy!
Notes
Rotisserie chicken makes this even quicker.
Swap in spinach or kale if you’re out of broccoli.
You can prep and refrigerate up to 24 hours in advance before baking.
Freezer-friendly! Assemble, wrap tightly, and freeze unbaked. Thaw and bake when ready.
For extra creaminess, stir in 1/4 cup sour cream or softened cream cheese to the filling
Nutrition
Serving Size: 1/4 of recipeCalories: 470kcalSugar: 3gSodium: 720mgFat: 23gSaturated Fat: 11gUnsaturated Fat: 10gTrans Fat: 0gCarbohydrates: 35gFiber: 2gProtein: 28gCholesterol: 85mg