Looking for a comforting and delicious dinner that’s sure to impress?
Try this Chicken and Broccoli Stuffed Shells with Creamy White Sauce recipe!
It’s a perfect blend of flavors and textures, with tender pasta shells stuffed with a savory chicken and broccoli mixture, all topped with a creamy, cheesy sauce.
This dish is not only delicious but also easy to prepare, making it ideal for a weeknight dinner or a special occasion.
Let’s dive into the recipe!
Ingredients:
For the Stuffed Shells Filling:
- 12 oz Jumbo Shells, cooked
- 2 cups rotisserie chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 2 cups broccoli, steamed and finely chopped
- 1 – 5.2 oz Boursin Garlic & Fine Herbs Cheese
- 1/2 tsp black pepper
For the White Sauce:
- 2 cups milk
- 1 1/2 cups chicken broth
- 1 – 5.2 oz Boursin Garlic & Fine Herbs Cheese
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (more to taste)
For the Topping:
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- Fresh parsley for garnish
Instructions:
Preparing the Shells:
- Boil the Jumbo Shells: Follow the package instructions to cook the jumbo shells. Once cooked, drain and rinse them under cold water for a few seconds to stop the cooking process. Make sure they are completely drained and set them aside.
Making the Filling:
- Combine Filling Ingredients: In a large bowl, mix together the shredded rotisserie chicken, shredded mozzarella cheese, shredded Parmesan cheese, chopped steamed broccoli, Boursin cheese, and black pepper. Make sure all ingredients are well combined.
Preparing the White Sauce:
- Make the Roux: In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about one minute to cook the flour.
- Add Liquid Ingredients: While whisking, slowly pour in the milk and chicken broth. Bring the mixture to a low simmer.
- Season the Sauce: Add the garlic powder, onion powder, dried parsley, and salt. Continue cooking until the sauce has thickened, about 5 minutes.
- Incorporate the Cheese: Turn off the heat and add the Boursin cheese. Whisk until the cheese is completely melted and the sauce is smooth.
Assembling the Dish:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Casserole Dish: Spray a 9 x 13-inch casserole dish with cooking spray. Pour about 1/4 to 1/2 cup of the white sauce into the bottom of the dish and spread it evenly.
- Stuff the Shells: Take each cooked shell and stuff it with about 1 tablespoon of the filling mixture. Arrange the stuffed shells tightly in the casserole dish.
- Pour the Sauce: Evenly pour the remaining white sauce over the stuffed shells.
- Add the Topping: Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1 cup of shredded Parmesan cheese over the top of the dish.
Baking:
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Broil: After 30 minutes, remove the foil and broil on high for 4-5 minutes, or until the top is browned and bubbly.
Serving:
- Garnish and Serve: Garnish with fresh parsley and serve hot. Enjoy your delicious Chicken and Broccoli Stuffed Shells with Creamy White Sauce!
Tips:
- Make Ahead: You can prepare the stuffed shells and sauce ahead of time and refrigerate them separately. Assemble the dish just before baking.
- Vegetarian Option: For a vegetarian version, simply omit the chicken and add more broccoli or other vegetables like spinach or mushrooms.
- Add a Kick: If you like a bit of heat, add a pinch of red pepper flakes to the filling or the sauce.
This recipe is a wonderful way to enjoy a hearty and satisfying meal with minimal fuss.
The combination of cheesy, creamy white sauce with the flavorful chicken and broccoli filling inside tender pasta shells is a sure win for dinner.
Give it a try and watch it become a family favorite!