Chicken and Broccoli Alfredo Stuffed Shells
Chicken and Broccoli Alfredo Stuffed Shells

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and broccoli alfredo stuffed shells. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken and Broccoli Alfredo Stuffed Shells is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken and Broccoli Alfredo Stuffed Shells is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken and broccoli alfredo stuffed shells using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken and Broccoli Alfredo Stuffed Shells:
  1. Take jumbo shells
  2. Prepare olive oil
  3. Make ready chicken, cooked and shredded
  4. Get broccoli florets, cut small
  5. Make ready ricotta cheese
  6. Make ready large eggs
  7. Prepare oregano
  8. Get salt and pepper
  9. Get dried basil
  10. Make ready onion powder
  11. Prepare garlic powder
  12. Prepare parmesan cheese, shredded
  13. Make ready Alfredo sauce, divided
  14. Get mozzarella cheese, shredded
  15. Make ready parsley for garnish
Instructions to make Chicken and Broccoli Alfredo Stuffed Shells:
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the chicken and broccoli to the ricotta mixture and stir to combine.
  5. 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.
  6. 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.
  7. 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.

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