Cheesy Chicken & Broccoli Stuffed Shells: The Ultimate Weeknight Comfort Casserole
If the phrase “comfort food” had a mascot, stuffed pasta shells would be a strong contender. When you pair tender pasta with melty cheese, a creamy filling, and a healthy touch of veggies, you get a dish that checks every box — comforting, filling, and packed with flavor.
Cheesy Chicken & Broccoli Stuffed Shells takes everything you love about a cozy casserole and packs it into perfectly portioned pasta shells. It’s a family-friendly favorite, a smart way to use leftovers, and a guaranteed hit at potlucks or dinner parties. Whether you’re making it ahead or serving it hot from the oven, this dish delivers warmth, richness, and satisfaction in every bite.
What Makes This Dish So Special?
Individually portioned: Perfectly stuffed shells mean each person gets a delicious, ready-to-eat bite.
Use up leftovers: Great for repurposing cooked chicken or broccoli.
Kid-approved: The cheese factor wins over picky eaters, and it’s a sneaky way to get broccoli on the plate.
Make-ahead magic: Assemble ahead and bake later for stress-free dinners.
Freezer-friendly: Ideal for meal prepping.
Ingredients Breakdown
This recipe makes about 3–4 servings (or more if served with sides), but it can easily be doubled for a crowd.
Pasta:
12 jumbo pasta shells (cooked)
Boiled until just al dente. Be gentle when handling — they tear easily.
Filling:
1½ cups cooked chicken, diced
Rotisserie chicken works great here, or use leftover grilled or baked chicken.
1 cup steamed broccoli, chopped
Finely chopped so it mixes well into the filling and doesn’t overpower each bite.
1½ cups shredded cheddar cheese
Sharp cheddar adds bold flavor, but mild cheddar works for a more subtle taste. Half goes into the filling, the other half on top.
Optional Add-Ins:
½ cup ricotta or cream cheese for a creamier filling
1 clove garlic, minced or ½ tsp garlic powder for extra depth
Salt and black pepper to taste
For Baking:
1 cup Alfredo sauce or béchamel (optional but delicious)
Grated Parmesan cheese for topping
Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit all the stuffed shells in a single layer.
Step 2: Cook the Shells
Boil jumbo shells according to package directions, but shave off a minute to keep them firm for stuffing. Rinse under cold water and set aside.
Step 3: Mix the Filling
In a large bowl, combine:
Diced chicken
Chopped broccoli
¾ cup shredded cheddar
Optional garlic, ricotta, or cream cheese
Salt and pepper to taste
Mix well until everything is evenly distributed.
Step 4: Fill the Shells
Using a spoon or small scoop, gently stuff each shell with the filling. Place them open-side up in your prepared baking dish.
Step 5: Add Sauce and Cheese
Optional but highly recommended: Pour Alfredo sauce or a light béchamel over the shells. This keeps them moist and adds creamy flavor.
Sprinkle the remaining cheddar cheese (and some Parmesan, if using) over the top of the shells.
Step 6: Bake
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes, until the cheese is bubbly and slightly golden.
Step 7: Garnish and Serve
Let cool for 5 minutes. Garnish with chopped parsley or a sprinkle of crushed red pepper flakes. Serve warm.
Tips for Success
Don’t overcook the pasta: Keep it al dente so it doesn’t fall apart while stuffing.
Chop broccoli small: This ensures it blends smoothly with the chicken and cheese.
Use a piping bag or sandwich bag: For easier stuffing, fill a plastic bag with the mixture and snip off a corner to squeeze into shells.
Cover while baking: Keeps the shells moist and prevents the cheese from over-browning.
Make-Ahead and Freezer Instructions
Make-Ahead:
Stuff the shells and store in the fridge (unbaked) for up to 24 hours.
Add sauce and bake when ready to serve.
Freezer Tips:
Assemble completely and freeze before baking.
Use a foil tray or cover your baking dish tightly.
To bake from frozen: Cover with foil and bake at 375°F for 45–50 minutes. Remove foil and bake another 15 minutes.
Serving Suggestions
Cheesy Chicken & Broccoli Stuffed Shells are hearty on their own but pair beautifully with:
Garlic bread or focaccia
A crisp green salad with vinaigrette
Roasted vegetables like carrots or asparagus
White wine or sparkling water with lemon
For kids: serve with apple slices or baby carrots for a balanced plate.
Customization Ideas
Make It Creamier:
Add ½ cup ricotta, cream cheese, or even sour cream to the filling.
Mix a spoonful of pesto into the Alfredo sauce for extra depth.
Swap the Veggies:
Use finely chopped spinach, peas, or kale instead of broccoli.
Add sautéed mushrooms or bell peppers for a more complex flavor.
Try Different Meats:
Shredded turkey or ham work just as well.
Go vegetarian by replacing the chicken with extra broccoli and mushrooms.
Go Cheesy:
Mozzarella, Monterey Jack, or a blend of Italian cheeses melt beautifully.
Sprinkle with Parmesan or Gruyère for a crispy topping.
Leftovers? No Problem.
Refrigerate leftovers for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions.
Pro tip: Add a splash of milk or extra Alfredo when reheating to keep the shells moist.
Final Thoughts
Cheesy Chicken & Broccoli Stuffed Shells combine everything you want in a weeknight dinner: rich, comforting flavors, an easy prep process, and a hearty helping of feel-good ingredients. It’s a recipe that invites variation, forgives imperfections, and rewards every bite with satisfying texture and taste.
Whether you’re cooking for picky kids, meal-prepping for the week, or bringing a casserole to a gathering, these stuffed shells are a guaranteed crowd-pleaser.