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Chicken & Broccoli Shells

Original Source: Farris Recipe Google Drive

Servings per Recipe: 6

Description: I had no idea this recipe existed.

Ingredients

  • 21 Jumbo pasta shells
  • 3 c. cooked, shredded chicken, seasoned with cajun seasoning while cooking (or add ¼ tsp garlic powder & salt and pepper to taste)
  • 1 lb bag frozen broccoli florets (steamed then chopped)
  • 1 16 oz jar alfredo sauce (or homemade alfredo recipe)
  • 1 c. shredded mozzarella cheese

Instructions

  1. Cook pasta shells until al dente. Drain water and lay out on a large cookie sheet lined with parchment paper. Let the shells cool completely.
  2. In a large bowl, add shredded chicken and chopped broccoli. Add salt and pepper. Pour in 1 cup of the alfredo sauce and stir together.
  3. Add a spoonful of alfredo sauce to the bottom of a greased 9x13” baking pan.
  4. Fill shells with a large spoonful of chicken and broccoli mixture, and place in pan.
  5. Pour any remaining alfredo sauce evenly over the shells. Sprinkle with mozzarella and parmesan cheese.
  6. Bake at 350°F for 25 minutes, or until warm and bubbly.