Ingredients: |
Ingredients: 12 oz. box Jumbo Shells
2 c. cooked, shredded chicken
¼ tsp. garlic powder
salt and pepper to taste
12 oz. bag frozen broccoli florets (steamed then chopped)
16 oz. jar Alfredo sauce OR use homemade Alfredo recipe below
1 c. shredded Mozzarella cheese
½ c. grated Parmesan cheese
Alfredo Sauce:
3 Tbs. butter
3 cloves garlic, minced
1 c. heavy cream
1¼ c. whole milk
⅔ c. freshly shredded Parmesean
¾ c. freshly shredded Mozarrella cheese
salt and pepper, to taste
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Directions: |
Directions:Preheat oven to 350º
1. Cook Pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
HOMEMADE ALFREDO:
1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
2. FOR STUFFING SHELLS: In a large bowl, add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13 inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in a prepared pan.
3. Pour remaining Alfred sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
4. Bake uncovered, at 350º for 25 minutes or until warm and bubbly.
We like it best with double Alfredo recipe |
This recipe for Chicken & Broccoli Alfredo Stuffed Shells is from