Hello, I’m Marie. Today, I will show you a way to make chicken and broccoli alfredo stuffed shells recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken and Broccoli Alfredo Stuffed Shells Recipe
Chicken and Broccoli Alfredo Stuffed Shells is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Chicken and Broccoli Alfredo Stuffed Shells is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook chicken and broccoli alfredo stuffed shells using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken and Broccoli Alfredo Stuffed Shells:
- Get jumbo shells
- Get olive oil
- Make ready chicken, cooked and shredded
- Make ready broccoli florets, cut small
- Make ready ricotta cheese
- Make ready large eggs
- Take oregano
- Prepare salt and pepper
- Prepare dried basil
- Prepare onion powder
- Take garlic powder
- Take parmesan cheese, shredded
- Make ready Alfredo sauce, divided
- Take mozzarella cheese, shredded
- Get parsley for garnish
Steps to make Chicken and Broccoli Alfredo Stuffed Shells:
- Start a large pot of water and 1 tbsp. of olive oil heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don’t get any softer. Set them aside.
- While boiling the shells, start a medium pot of water heating on high heat to start to cook the broccoli (you could also steam them). Once water reaches a boil, add in the broccoli and cook until tender (4-6 minutes). Drain broccoli and set aside.
- In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. Next, whisk in the seasonings, to taste and the parmesan cheese.
- Stir in the chicken and broccoli to the ricotta mixture and stir to combine.
- Preheat oven to 350 F. Spray a 9x13 deep baking pan or casserole dish with non-stick spray or line with foil. Place about 1/2 of the alfredo sauce you are using onto the bottom of the baking dish and spread around. Set aside.
- Working 1 at a time, stuff each shell with 1-2 tbsp. of the ricotta and chicken mixture. Set each one in the baking pan side-by-side once stuffed, with the opening facing up. Do this until all are stuffed. Top the shells with the remaining alfredo sauce and then sprinkle with the mozzarella cheese.
- Cover the baking pan with foil and bake 20 minutes. Then remove the foil and bake an additional 10 minutes. Garnish with parsley and serve immediately. Refrigerate any leftovers.
So that is going to wrap it up with this distinctive dish chicken and broccoli alfredo stuffed shells recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
