Cheesy Chicken & Broccoli Stuffed Shells – The Ultimate Comfort Food Bake

If you love comforting casseroles that are loaded with flavor and easy to prepare, you’re going to fall in love with these Cheesy Chicken & Broccoli Stuffed Shells. This hearty dish is the perfect marriage of tender pasta, creamy cheese, savory chicken, and nutritious broccoli—all wrapped in a luscious, creamy sauce that brings everything together.

This recipe is ideal for busy weeknights, potlucks, or make-ahead freezer meals. The ingredients are simple and affordable, yet the final dish tastes like something you’d get from your favorite cozy diner or Italian restaurant. Whether you’re feeding a family or just want leftovers that reheat beautifully, this is one dish that checks all the boxes.

Why You’ll Love This Recipe

This meal has all the elements of comfort food done right:

Creamy texture

Savory, cheesy goodness

A wholesome mix of chicken and veggies

Easy prep and minimal cleanup

It’s also incredibly customizable—great for using up leftover chicken, sneaking in more veggies, or adjusting the cheese blend to your personal taste. Plus, who doesn’t love stuffed pasta shells?

Ingredients You’ll Need

Here’s a simple breakdown of what goes into this delicious dish:

12 jumbo pasta shells – Cooked just until al dente so they don’t fall apart when you stuff them.

1½ cups cooked chicken, diced – Leftover rotisserie chicken works beautifully here, or use any pre-cooked chicken you have on hand.

1 cup steamed broccoli, chopped – Lightly steamed so it stays bright green and tender-crisp.

1½ cups shredded cheddar cheese – You can use mild, sharp, or even a cheese blend depending on how cheesy you like it.

1 can (10.5 oz) cream of chicken soup – Acts as the rich, creamy base for the sauce.

½ cup milk – Thins out the soup for a perfect pourable consistency.

Salt, pepper, garlic powder – Season to your taste.

How to Make Cheesy Chicken & Broccoli Stuffed Shells

Let’s walk through how to make this easy baked pasta dish step by step.

Step 1: Cook the Shells

Boil your jumbo pasta shells according to package directions, but only until they’re just al dente. Overcooking will make them too soft and harder to stuff. Drain and set them aside on a tray to cool slightly.

Step 2: Make the Filling

In a medium bowl, combine:

1½ cups diced cooked chicken

1 cup chopped, steamed broccoli

1 cup shredded cheddar cheese

Season the mixture with salt, pepper, and garlic powder to taste. Stir well to ensure everything is evenly coated.

Step 3: Stuff the Shells

Carefully spoon the chicken-broccoli-cheese mixture into each shell. Use about 1 to 2 tablespoons of filling per shell, depending on the size of your shells and how full you like them.

Arrange the stuffed shells in a lightly greased 9×13-inch baking dish or any casserole dish that comfortably fits them.

Step 4: Prepare the Sauce

In a separate bowl, whisk together:

1 can cream of chicken soup

½ cup milk

Pour this creamy sauce evenly over the stuffed shells, making sure they’re all covered.

Step 5: Top with Cheese

Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for that perfect golden, bubbly finish.

Step 6: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Let the casserole sit for a few minutes before serving to allow the flavors to settle.

Tips & Tricks for Stuffed Shell Success

Use a piping bag or spoon carefully – To make stuffing the shells easier and less messy, you can use a small spoon or even a piping bag without a tip to fill the shells.

Make it ahead – Assemble the dish up to 24 hours in advance and store it covered in the fridge. When you’re ready to bake, just pop it in the oven.

Freeze for later – This dish freezes well. Place the unbaked casserole in a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

Add more veggies – Want to sneak in extra greens? Finely chopped spinach, sautéed mushrooms, or even bell peppers work beautifully in the filling.

Switch up the cheese – Try mozzarella for a stretchier texture or Monterey Jack for a creamier melt.

Serving Suggestions

This baked stuffed shell recipe is a full meal on its own, but you can round it out with a few simple additions:

Side salad – A crisp green salad with a light vinaigrette helps balance the richness.

Garlic bread or breadsticks – Perfect for soaking up any extra sauce.

Roasted vegetables – If you’re looking to boost the veggie factor, serve with roasted carrots, Brussels sprouts, or zucchini.

This dish is family-friendly and crowd-pleasing—perfect for weeknight meals, Sunday dinner, or even a potluck with friends.

Nutritional Notes

While this dish is indulgent, it can also be made lighter with a few swaps:

Use reduced-fat cheese and low-sodium cream of chicken soup.

Substitute whole wheat pasta shells for added fiber.

Use Greek yogurt in place of half the soup for a protein boost and creamy texture.

You can also make it gluten-free by using GF pasta shells and a gluten-free condensed soup or homemade alternative.

Final Thoughts

These Cheesy Chicken & Broccoli Stuffed Shells bring together all the best elements of comfort food—creamy, cheesy, savory, and satisfying. It’s one of those go-to recipes you’ll find yourself craving when you want something warm, filling, and homemade.

It’s also a great way to use up leftover chicken or sneak some veggies into dinner without sacrificing flavor. Best of all, it’s freezer-friendly and can be doubled for larger gatherings.

This dish will make even picky eaters smile and is sure to become a staple in your recipe box!

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