Wednesday, June 24, 2020

Chicken and Broccoli Stuffed Shells with Alfredo Sauce

I tucked this recipe away a while ago... These Chicken and Broccoli Stuffed Shells are a nice dinner for when you have some extra cooked chicken to use up. The original recipe also used frozen broccoli for added ease. I had fresh and just steamed it for about 7 minutes. I found a can of Prego Alfredo Sauce at Dollar Tree, so that was a no-brainer. While stuffed shells might take a little time to put together... Um, what else do we have going on in these Covid pandemic days folks??? I say, why not have some fun with dinner tonight:@)

What I did differently:
I made *half a batch* and poured the extra sauce into the bottom of the baking dish.
I also didn't have enough parmesan to measure out, so I just sprinkled some on top.
Then put it under the broiler after baking for a couple minutes to brown up a bit.
I'm giving this my zucchini label, sub zukes for some/all of the broccoli. Because... Well, it's zucchini season:@)

Chicken and Broccoli Stuffed Shells-from Taste of Home
16 oz jar Alfredo sauce
2 C frozen broccoli, thawed, chopped-I used fresh, steamed
2 C diced cooked chicken
1 C shredded cheddar cheese
1/2 C parmesan
21 large shells, cooked, drained and cooled
  1. Mix everything except shells.
  2. Spoon mixture into shells.
  3. Place in sprayed 9 x 13 pan, bake at 350 degrees for 30-35 minutes or until heated through.
Eat well and have a happy day:@)

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A Morning Cup of Joe


  1. Sounds like a wonderful dinner to me, Lynn!

  2. Yummo, I love stuffed shells and this is a great twist on them!!

  3. Another nummy recipe! Sounds very good!


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