Ingredients
To make this cozy, cheesy dish, here’s what you’ll need:
- 12 jumbo pasta shells, cooked al dente
- 1½ cups cooked chicken, diced (rotisserie chicken works great!)
- 1 cup steamed broccoli, chopped
- 1½ cups shredded cheddar cheese, divided
- 1 can cream of chicken soup (about 10.5 oz)
- ½ cup milk (any kind—whole, 2%, or even unsweetened almond if dairy-free)
- Salt, pepper, garlic powder, to taste
Optional Add-ins: Crumbled bacon, sautéed mushrooms, or a handful of spinach wilted into the filling can totally elevate this dish!
Kitchen Tools You’ll Need
You won’t need any fancy equipment—just a few basics:
- Large pot for boiling pasta
- Medium mixing bowls
- 9×13 baking dish
- Whisk or fork for mixing sauce
- Aluminum foil (for covering while baking, if desired)
Ingredient Substitutions & Variations
I promised you versatile, and here’s proof!
- No broccoli? Try chopped spinach, kale, or even peas
- No chicken? Shredded turkey, ground beef, or a vegetarian “chik’n” alternative can work
- Want it creamier? Add ¼ cup sour cream or cream cheese to the filling
- Cheese swap: Mix in mozzarella, Monterey Jack, or even a little parmesan for a deeper flavor profile
How to Make Cheesy Chicken & Broccoli Stuffed Shells
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