Chicken Broccoli Shells And Cheese Recipe 445

CHICKEN-BROCCOLI SHELLS AND CHEESE RECIPE - (4.4/5)

Steps:

• Cook pasta according to the directions on the box. Add broccoli florets to the pasta during the last 2 minutes of cooking. Drain and set aside. In the meantime, prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook for 4 to 6 minutes, or until browned. In a mixing bowl, whisk together the milk, chicken broth, and flour. Add salt, pepper, and chili powder; whisk until well combined. Stir the milk mixture into the pan with the chicken. Cook 2 to 3 minutes or until sauce is thickened. Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through. Remove from heat. Let stand 2 to 3 minutes. Stir and Serve

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°.

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CREAMY BROCCOLI CHICKEN SHELLS & CHEESE RECIPE - (4.6/5)

Steps:

• Boil pasta according to directions listed on package adding broccoli during last 3 to 4 minutes of boiling, drain well. Reserve 1/4 cup pasta water, just in case you want to thin pasta sauce. Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture stirring constantly for 1 minute. While whisking vigorously, slowly add in milk, then season with onion powder, garlic powder and salt and pepper to taste. Increase heat to medium-high, cook mixture, stirring constantly until it boils and thickens. Remove from heat, allow to cool for 1 minute then add in cheddar and parmesan cheese and stir until melted. Add drained pasta and broccoli and chicken and toss to evenly coat. As it sits it will thicken, you can thin it with a few tablespoons of pasta water, if desired. *If you want a stronger cheddar cheese flavor you can use 8 ounces of cheese.

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.

VELVEETA CHEESY CHICKEN SKILLET

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally.
• Add Shells, milk and water; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. Stir in broccoli and carrots; cook, covered, 5 min. Remove from heat.
• Stir in VELVEETA Sauce.