When it comes to weeknight dinners, there are a few magic words that make everyone in the family perk up — “cheesy,” “chicken,” and “pasta.” And when you combine all three into one warm, creamy, casserole-style dish? That’s weeknight dinner gold. These Cheesy Chicken & Broccoli Stuffed Shells are everything you want in a family meal: satisfying, simple to make, and loaded with flavor. The tender chicken, creamy sauce, and melty cheddar cheese make this recipe feel like a little indulgence — without a lot of work.
This is one of those dishes that feels like a throwback to comforting meals from childhood but with a little upgrade. It’s got that cozy, creamy, cheesy filling you expect from a baked pasta dish, with just enough broccoli to add some freshness (and help you feel a little better about going back for seconds). Plus, the cream of chicken soup makes this whole thing come together in no time — no need to whip up a béchamel from scratch on a busy weeknight.
I started making this when I had some leftover rotisserie chicken and didn’t want to do another chicken salad or soup. Tossing it into some shells with broccoli and cheese? Game changer. I was honestly surprised by how quickly it came together and how well it went over with everyone — even the pickiest eaters at the table were asking for more. It’s now one of those recipes I keep in regular rotation, especially when I want something hearty but don’t want to be on my feet all night.
Let’s walk through the first part of this delicious dinner idea, from prep to the filling. It’s straightforward, flexible, and perfect for prepping ahead, too.
Ingredients You’ll Need
12 jumbo pasta shells, cooked al dente
1 and 1/2 cups cooked chicken, diced
1 cup steamed broccoli, chopped
1 and 1/2 cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
Salt, to taste
Pepper, to taste
Garlic powder, to taste
These are all pantry and fridge staples in my house, which is another reason I love this recipe. You can easily use leftover or rotisserie chicken, frozen broccoli, and even a different cheese if that’s what you’ve got on hand.
STEP 1: PREHEAT AND PREP
Start by preheating your oven to 350°F (175°C). You’ll also want to lightly grease a 9×13-inch baking dish. This helps keep the shells from sticking and makes cleanup way easier later.
STEP 2: COOK YOUR SHELLS
Cook the jumbo pasta shells according to the package directions — just until al dente. Be careful not to overcook them, because they’ll soften more in the oven while baking. Once they’re done, drain them and set them aside to cool slightly. I like to spread them out on a baking sheet so they don’t stick together and are easier to handle when it’s time to fill them.
STEP 3: MIX THE FILLING
In a medium mixing bowl, combine your cooked, diced chicken with the chopped broccoli and 1 cup of shredded cheddar cheese. Add salt, pepper, and garlic powder to taste — I usually go with about 1/2 teaspoon of each, but this is really up to your flavor preference. Give it all a good stir until it’s evenly mixed.
This filling is where you can really have some fun. Want a little kick? Add a pinch of red pepper flakes. Craving extra creaminess? A spoonful of sour cream or cream cheese stirred in works wonders. It’s a forgiving recipe that you can tweak based on what your family likes.
STEP 4: STUFF THE SHELLS
Now that your shells are cool enough to handle, it’s time to stuff! Take a spoon and add about 2 tablespoons of the filling into each shell. You’ll want them nicely full, but not so packed that they’re bursting — they’ll hold together better this way. Place each stuffed shell into your greased baking dish in a single layer.
At this point, you’re almost there! These shells are already looking hearty and cheesy, but once we add that creamy topping and bake them? That’s where the real magic happens.
Cheesy Chicken & Broccoli Stuffed Shells: How to Bake Them to Perfection
Now that your pasta shells are stuffed and your baking dish is looking like a cheesy dream come true, it’s time to move on to the best part — baking these beauties until they’re hot, bubbly, and golden. This step is super easy and doesn’t require much hands-on time, which is great because you can use those 25 minutes to tidy up, prep a quick side salad, or just sit down for a second (because let’s be real — dinner hour can be chaos).
This part of the recipe brings everything together. The creamy topping made from cream of chicken soup and milk adds just the right amount of moisture to the dish, making sure your shells stay tender and flavorful, not dry or chewy. Plus, the extra sprinkle of cheddar cheese on top? That’s what gives it that irresistible golden crust.
Let’s finish strong.
STEP 5: MAKE THE CREAMY SAUCE
In a small mixing bowl, whisk together one can of cream of chicken soup with 1/2 cup of milk. You’re looking for a smooth, pourable consistency — no lumps. This mixture will act like a rich, savory blanket that keeps your stuffed shells moist during baking.
Once it’s fully combined, pour the mixture evenly over your stuffed shells in the baking dish. Try to cover as much surface area as possible — a spoon helps with spreading it into any corners.
STEP 6: ADD MORE CHEESE
Now, take the remaining 1/2 cup of shredded cheddar cheese and sprinkle it all over the top of the dish. You can absolutely use more cheese here if you’re feeling it (I usually do), or you can mix in a little mozzarella or Monterey Jack for some extra gooeyness.
This is where the magic happens in the oven — that cheese will melt down into the creamy sauce and create a delicious golden top that’s hard to resist.
STEP 7: BAKE UNTIL BUBBLY
Pop the dish into your preheated oven and bake for 25 minutes. You’ll know it’s ready when the sauce is hot and bubbling around the edges and the cheese on top has melted into a gorgeous layer of gooey goodness.
If you like a little crisp on your cheese (and honestly, who doesn’t?), switch the oven to broil for the last 2 minutes. Keep a close eye on it — broilers can go from golden to burnt in seconds.
STEP 8: LET IT REST
Once the shells are out of the oven, give them a few minutes to rest before serving. This helps the filling set up a bit and makes it easier to serve without everything sliding apart. Plus, the flavors seem to meld even more as it cools slightly.
TIPS FOR SUCCESS
If this is your first time making stuffed shells, don’t worry — they’re more forgiving than they look. Here are a few tips to make things even easier:
Use rotisserie chicken: It cuts down your prep time big time and adds tons of flavor. I usually grab a pre-cooked one at the grocery store and shred it up in minutes.
Steam broccoli ahead of time: I like to steam a big batch and use it throughout the week for meals like this. If you’re in a rush, frozen broccoli (thawed and drained) works just fine.
Make it ahead: You can assemble the dish up to Step 6, cover it tightly, and refrigerate it up to 24 hours in advance. Just add an extra 5-10 minutes to the baking time if you’re cooking it straight from the fridge.
Freeze for later: This dish freezes beautifully. To freeze, assemble the shells in a freezer-safe dish (skip the final cheese topping), wrap well, and freeze. When ready to eat, thaw overnight in the fridge, add the remaining cheese, and bake as directed.
Switch it up: Swap in different vegetables like spinach, peas, or even mushrooms. Not a fan of cheddar? Try a sharp white cheddar, fontina, or a blend of mozzarella and parmesan for a different flavor profile.
Cheesy Chicken & Broccoli Stuffed Shells: FAQs and Final Thoughts
You’ve got your golden, bubbling tray of cheesy chicken and broccoli stuffed shells out of the oven, and your kitchen smells amazing. This recipe really does check all the boxes for comfort food — warm, creamy, hearty, and so easy to make. But before we wrap things up, let’s talk about some of the most common questions people have when making stuffed shells like these.
Whether you’re new to baked pasta dishes or just looking for a few extra tips, these quick answers should help you feel confident every time you make it.
FAQ: Cheesy Chicken & Broccoli Stuffed Shells
1. Can I make this dish ahead of time?
Absolutely. You can prepare the shells and assemble the dish completely up to one day in advance. Just cover and refrigerate it, then bake as directed when you’re ready to eat. You may need to add an extra 5-10 minutes of baking time if it’s going straight from the fridge to the oven.
2. What’s the best chicken to use in this recipe?
Leftover cooked chicken works perfectly — rotisserie, grilled, or even poached. The key is making sure it’s chopped or shredded finely enough to mix well with the other filling ingredients.
3. Can I freeze these stuffed shells?
Yes! Assemble the dish in a freezer-safe container, leaving off the final cheese topping. Wrap it tightly and freeze for up to 2 months. When you’re ready to cook, thaw in the fridge overnight, top with cheese, and bake as directed.
4. What if I don’t have cream of chicken soup?
You can substitute cream of mushroom or cream of celery soup. If you prefer homemade, a simple white sauce (butter, flour, milk, and broth) thickened to a creamy consistency works great too.
5. Are there any good veggie substitutions for broccoli?
Definitely. Spinach, peas, kale, or even chopped zucchini all work well here. Just make sure they’re cooked and not too watery before mixing into the filling.
6. How can I add more flavor to the filling?
Try mixing in a teaspoon of Dijon mustard, a sprinkle of Italian seasoning, or some sautéed onions and garlic. A little smoked paprika or crushed red pepper flakes can also give it a subtle kick.
7. What sides go well with this dish?
A simple green salad and some garlic bread are great choices. Since the dish is rich and creamy, something light and fresh balances it out nicely.
Final Thoughts: The Kind of Meal That Brings Everyone to the Table
There’s something about a cheesy, creamy baked pasta that feels like a warm hug on a plate — and these Cheesy Chicken & Broccoli Stuffed Shells are no exception. They’re simple enough to make on a busy Tuesday, but satisfying and comforting enough for a Sunday dinner. Plus, the leftovers reheat beautifully, so nothing goes to waste (if there are leftovers, that is).
One of my favorite things about this recipe is how adaptable it is. Whether you’re swapping in a different vegetable, trying a new cheese blend, or freezing a batch for later, it’s the kind of dish that fits right into real life — easy to prep, full of flavor, and always a hit with both kids and adults.
If you try this recipe, I’d love to hear how it turns out! Did you make any changes? Add a fun twist? Let me know in the comments. And if you’re looking for more family-friendly comfort food recipes like this one, stick around — there’s plenty more where this came from.
Happy cooking!
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Cheesy Chicken & Broccoli Stuffed Shells
Description
A hearty and comforting dish, these Cheesy Chicken & Broccoli Stuffed Shells are filled with a creamy, cheesy mixture of tender chicken and broccoli, then baked to golden perfection. It’s a perfect weeknight dinner that feels a little indulgent but is simple to put together. The cream of chicken soup adds a rich base that keeps the pasta shells moist and flavorful.
Ingredients
12 jumbo pasta shells, cooked al dente
1 and 1/2 cups cooked chicken, diced
1 cup steamed broccoli, chopped
1 and 1/2 cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
2️⃣ Cook the pasta shells according to package directions until al dente. Drain and let them cool slightly so they’re easier to handle without tearing.
3️⃣ In a medium bowl, combine the cooked chicken, chopped broccoli, 1 cup of shredded cheddar cheese, and season with salt, pepper, and garlic powder to your taste.
4️⃣ Carefully stuff each shell with about 2 tablespoons of the chicken and broccoli mixture. Arrange the stuffed shells in the prepared baking dish in a single layer.
5️⃣ In a separate bowl, whisk together the cream of chicken soup and milk until smooth and fully blended. Pour this mixture evenly over the stuffed shells in the baking dish.
6️⃣ Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the dish.
7️⃣ Bake in the preheated oven for 25 minutes or until the dish is hot and bubbly. If you like a crispy top, broil the dish for the last 2 minutes, watching closely to avoid burning.
8️⃣ Remove from the oven and allow the shells to rest for a few minutes before serving. This helps the filling set slightly and makes serving easier.
Notes
You can substitute the cream of chicken soup with a homemade version or cream of mushroom if you prefer. For extra flavor, try mixing in a bit of Dijon mustard or using a cheese blend. These stuffed shells also freeze well — perfect for meal prep or saving leftovers.
