Chicken And Broccoli Alfredo Stuffed Shells Recipes

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees and spray a 13x9 in. casserole dish with non-stick cooking spray.
• Cook jumbo shells al dente, or according to package instructions.
• Spread spaghetti sauce in an even layer on the bottom of prepared casserole dish.
• Mix Alfredo sauce, chicken, broccoli, and cheeses in a large bowl.
• Spoon mixture into cooked shells and arrange in the dish.
• Cover with foil and Bake for about 30-35 minutes then take the foil off for about 5 minutes to finish it up and get the cheese bubbly.

CHICKEN AND BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F. Brush or spray a 1 1/2 quart baking dish with olive oil or cooking spray; set aside.
• To make Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add heavy cream, bring to a simmer and cook until slightly reduced and thickened, about 5 minutes. Stir in 1 cup parmesan cheese; set aside.
• In a large bowl, combine shredded chicken, chopped broccoli, 2 tablespoons chopped parsley, 1/2 cup shredded mozzarella cheese, salt and pepper. Add 1 1/2 cups Alfredo sauce and fold to coat chicken and broccoli.
• Spoon 1/4 cup Alfredo sauce into prepared baking dish and spread to coat. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Ladle remaining Alfredo sauce over shells, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
• Bake uncovered for 20 minutes until sauce is bubbling. Garnish with 2 tablespoons chopped parsley and serve.

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

Steps:

• Heat oven to 400°F.
• Mix egg, ricotta, mozzarella and 1/2 cup Parmesan in large bowl until blended. Add chicken and broccoli, mix well.
• Pour 1/2 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Fill pasta shells with chicken mixture; place, filled sides up, in prepared baking dish. Pour remaining pasta sauce over shells; cover.
• Bake 25 min. or until heated through. Sprinkle with remaining Parmesan; bake, uncovered, 2 min.

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS

Steps:

• Preheat oven to 350°.
• Cook shells as directed--don't overcook because they will cook in oven again.
• Cool shells in a large bowl of COLD water; set aside for now.
• Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
• Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
• Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
• Stir in milk and cream; bring to a boil, stirring constantly.
• Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
• Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
• Stuff each shell with broccoli and chicken mixture; put shells in dish.
• Spoon remaining sauce over shells and sprinkle with Parmesan.
• Bake 30-35 minutes or until hot and bubbly.

CHICKEN BROCCOLI SHELLS

Steps:

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

Steps:

• Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.
• Enjoy!

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.