Chicken Broccoli Shells Recipes

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 BROCCOLI SHELLS

Steps:

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Add the broccoli to the boiling water the last 3 minutes of cooking. Drain and set aside.
• In the same pot, add the butter and melt over medium heat. Whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the milk and cheese and bring to a boil over medium high heat until it starts to thicken.
• Add in pasta shells, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

25 EASY CHICKEN AND BROCCOLI RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken and broccoli recipe in 30 minutes or less!

CHICKEN AND BROCCOLI PASTA

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

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 13-in. x 9-in. x 2-in. baking dish.
• Cover and bake at 350 fro 30-35 minutes or until heated through.

CHICKEN BROCCOLI SHELLS

Steps:

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
• Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
• Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
• Bake, uncovered, in the preheated oven until hot, about 25 minutes.
• Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
• Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

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.