Chicken & Broccoli Alfredo Stuffed Shells
Casseroles, Dinners
Ingredients
1 box (12 ounces) Jumbo Shells
2 cups cooked, shredded chicken (a rotisserie chicken works great for this recipe)
1/4 teaspoon garlic powder
Salt and pepper to taste
12 ounces frozen broccoli florets (just cooked then processed to a paste)
1 1/4 jars (16 ounces ea.) Alfredo sauce OR homemade here Basic Roux For Gravies And Sauces
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
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 or a silicone mat. Let shells cool completely.
In a large bowl stir together the chicken, garlic powder, salt and pepper, parmesan, and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together.
Add enough Alfredo sauce to the bottom of a greased 9x13-inch baking pan to cover.
Fill shells with a spoonful of chicken and broccoli mixture, starting with intact shells, and place in prepared pan. When you've used up the filling stuff any remaining shells into any nooks and crannies until you've filled the pan.
Pour remaining Alfredo sauce over the shells and sprinkle with Mozzarella.
Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly.