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These jumbo pasta shells stuffed with a tasty chicken and broccoli mix make for a super cozy dinner the whole family will gobble up. The big shells work as little bowls for all that yummy filling, and the smooth sauce ties everything together for a meal that feels fancy but won't keep you cooking all evening.
I came up with this dish when my sister popped in without warning with her starving teens. I just grabbed some pantry basics and leftover chicken from the store, and dinner was ready in under 60 minutes. Seeing their clean plates and hearing them ask for more told me I'd hit on something good.
What You'll Need
- Jumbo pasta shells: They're the perfect size to hold all that delicious stuffing. Cook them a bit firm since they'll soften more in the oven
- Cooked chicken: Gives the dish its heartiness. Store-bought rotisserie chicken saves tons of time
- Steamed broccoli: Adds a pop of green and good-for-you stuff. Chop it small so it mixes well
- Shredded cheddar cheese: Makes everything gooey and delicious. Go with sharp cheddar for more punch
- Cream of chicken soup: Creates a quick sauce without needing to make one from scratch
- Milk: Makes the sauce just right - not too thick, not too thin
- Salt, pepper and garlic powder: Let you tweak the flavor to match what your family likes
How To Make Them
- Start with the shells:
- Boil the jumbo shells in very salty water for about 8 minutes until they're bendable but still got some bite. They'll cook more in the oven later. Drain them and run cool water over them so they won't stick together while you work on the filling.
- Mix your filling:
- In a big bowl, stir together your chopped chicken, broccoli pieces, and 1 cup of the shredded cheddar. Mix it up good so everything's spread out evenly. If your broccoli's still warm, it'll melt the cheese a bit which helps everything stick together.
- Fill each shell:
- Carefully open each shell and push about 2 spoonfuls of filling inside. Put them in a greased 9x13 baking dish with the openings facing up so the filling stays put.
- Make your sauce:
- Stir the cream of chicken soup and milk together in a bowl until it's smooth and pourable. It should look kind of like thick gravy. Pour this all over your stuffed shells so they're all covered with some sauce.
- Top with cheese and bake:
- Sprinkle the other 1/2 cup of cheddar all over the top. Bake without covering at 350°F for about 25 minutes until the cheese gets all melty and bubbly with golden edges.
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What I love most about this dish is how the outside cheese gets a bit crunchy while the inside stays so creamy. I always cook a few extra shells because my youngest always wants more. Seeing her happy face when she bites into those cheese-filled shells makes the easy prep totally worthwhile.
Prep It Early
This dinner works great when you need to plan ahead. You can get everything ready up to a day before, wrap it tight with foil, and stick it in the fridge. When you're ready to eat, just take it out about half an hour before to warm up a bit, then bake as normal, adding about 10 more minutes if it's still cold from the fridge.
Switch Up Your Stuffing
What's great about stuffed shells is how you can change them up. Try using spinach instead of broccoli or leftover holiday turkey in place of chicken. For a no-meat option, swap mushrooms for the chicken and use cream of mushroom soup instead. You can play around with different cheeses too - try mozzarella, provolone, or spicy pepper jack to create whole new flavor combinations.
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What To Serve With It
These shells go really well with a basic green salad with tangy dressing to balance out the richness. Some garlic bread on the side is great for soaking up that extra sauce. If you want to impress dinner guests, add some roasted asparagus and pour glasses of light white wine like Pinot Grigio or Sauvignon Blanc.
Reinvent Your Leftovers
Turn any leftover shells into a brand new meal by roughly cutting them up and tossing them into chicken broth with some extra veggies for a filling soup. Another idea: chop them up, layer with more sauce in a smaller baking dish, sprinkle breadcrumbs mixed with melted butter on top, and bake until golden for a pasta bake that feels completely different from the first night.
Frequently Asked Questions
- → Can I skip steaming the broccoli first?
You can, but lightly steaming or blanching it helps it soften and cook evenly in the shells.
- → What other cheeses can work here?
You can swap out cheddar with any melt-friendly cheese like mozzarella or Monterey Jack. A mix of several types works too!
- → Can I prepare this ahead of time?
Definitely. Put everything together in the dish, cover it well, and let it chill in the fridge for up to a day before baking.
- → Is cream of chicken soup necessary?
Nope! You can switch it out with cream of mushroom, cream of celery, or even a homemade creamy sauce made with butter, broth, and flour.
- → What pairs well with this meal?
This dish goes great with roasted veggies, a crisp green salad, or freshly baked garlic bread.