Easy Chicken and Broccoli Alfredo Stuffed Shells Recipes

Easy Chicken and Broccoli Alfredo Stuffed Shells Recipes

The ingredients for making Easy Chicken and Broccoli Alfredo Stuffed Shells Recipes

  1. 12 oz. jumbo shells
  2. 1 tbsp. olive oil
  3. 2 cups chicken, cooked and disposed
  4. 2 mugs broccoli florets, cut small
  5. 2 cups ricotta cheese
  6. 2 big eggs
  7. in order to taste oregano
  8. to flavor salt and pepper
  9. in order to taste dried out basil
  10. in order to taste red onion powder
  11. in order to taste garlic clove powder
  12. 3/4 cup parmesan cheese, shredded
  13. 1 jar (14. five oz. ) Alfredo sauce, divided
  14. 3/4 cup mozzarella cheese, disposed
  15. parsley for garnish

Step-step making 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 these people are done, drain in a colander and immediately rinse them with chilly water. This will stop the cooking food 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). Strain broccoli and set aside.

  3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just combined. 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 9×13 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 base of the baking dish and spread around. Set aside.

  6. Operating 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 spread 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.