Creamy Chicken Broccoli Stuffed Shells

16 INGREDIENTS • 10 STEPS • 1HR 30MINS

Creamy Chicken Broccoli Stuffed Shells

Recipe

4.5

2 ratings

These are such amazing creamy chicken broccoli stuffed shells with loads of flavor. The smoked cheddar white sauce just makes the whole dish.

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Creamy Chicken Broccoli Stuffed Shells

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These are such amazing creamy chicken broccoli stuffed shells with loads of flavor. The smoked cheddar white sauce just makes the whole dish.

1HR 30MINS

Total Time

$1.71

Cost Per Serving

Ingredients

Servings

6

us / metric

1 dash

1 head

cut into bite sized florets

1

Onion, diced

2 cloves

Garlic, minced

6

Sage Leaves, roughly chopped

1 lb

Boneless, Skinless Chicken Breast, diced

1 pinch

Freshly Ground Black Pepper

2 pinches

1/3 cup

White Wine

1/3 cup

1/3 cup

All-Purpose Flour

3 cups

1 Tbsp

Dijon Mustard

1 pinch

Ground Nutmeg

25

Jumbo Pasta Shells

2 cups

White Cheddar Cheese, freshly grated, divided

Nutrition Per Serving

VIEW ALL

Calories

651

Fat

29.2 g

Protein

40.4 g

Carbs

59.7 g

Love This Recipe?

Creamy Chicken Broccoli Stuffed Shells

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Cook the Broccoli (1 head), Onion (1), Garlic (2 cloves), and Sage Leaves (6) in it for 3-4 minutes to let them start to soften.

step 1 Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Cook the Broccoli (1 head), Onion (1), Garlic (2 cloves), and Sage Leaves (6) in it for 3-4 minutes to let them start to soften.

step 2

Add in the Boneless, Skinless Chicken Breast (1 lb) and let it cook through completely for another 3-4 minutes. While it cooks, season the mixture generously with Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

step 3

When the chicken is cooked, add in the White Wine (1/3 cup) and let everything simmer in the wine for another 4-5 minutes. The wine should almost cook off completely with just a little left in the bottom. Remove everything from the pan and transfer it to a plate. Set it aside and start on the sauce.

step 3 When the chicken is cooked, add in the White Wine (1/3 cup) and let everything simmer in the wine for another 4-5 minutes. The wine should almost cook off completely with just a little left in the bottom. Remove everything from the pan and transfer it to a plate. Set it aside and start on the sauce.

step 4

Add the Butter (1/3 cup) and All Purpose All-Purpose Flour (1/3 cup) to the pan and whisk them together until you have a thick, golden paste. Slowly add in the Milk (3 cups) while you keep whisking until you have a smooth sauce.

step 5

Then whisk in the Dijon Mustard (1 Tbsp), Ground Nutmeg (1 pinch), and an extra pinch of Salt (1 pinch). Let the sauce gently bubble and thicken for 10 minutes, whisking it occasionally.

step 5 Then whisk in the Dijon Mustard (1 Tbsp), Ground Nutmeg (1 pinch), and an extra pinch of Salt (1 pinch). Let the sauce gently bubble and thicken for 10 minutes, whisking it occasionally.

step 6

Meanwhile, bring a large pot of water to a boil and cook the Jumbo Pasta Shells (25) in it until tender, about 7-8 minute. Drain them and lay them out on a clean surface to let them cool enough to handle.

step 6 Meanwhile, bring a large pot of water to a boil and cook the Jumbo Pasta Shells (25) in it until tender, about 7-8 minute. Drain them and lay them out on a clean surface to let them cool enough to handle.

step 7

When the sauce is done, take half of the White Cheddar Cheese (1 cup) and whisk it in until smooth. Take the pan off of the heat.

step 8

Get out a large 9 x 13 pan and preheat the oven to 350 degrees C (180 degrees F). Spread half of the cheesy sauce into the bottom of the baking pan. Then pour the chicken and broccoli mixture into the skillet of remaining sauce and stir it all together well to make the filling.

step 9

Generously fill all of the shells with the filling and lay them out in a single layer in the baking dish. Then take the remaining White Cheddar Cheese (1 cup) and sprinkle it evenly on top of each shell.

step 9 Generously fill all of the shells with the filling and lay them out in a single layer in the baking dish. Then take the remaining White Cheddar Cheese (1 cup) and sprinkle it evenly on top of each shell.

step 10

Bake the shells just to melt everything and make it bubbly for 10-15 minutes. Serve immediately and enjoy!

step 10 Bake the shells just to melt everything and make it bubbly for 10-15 minutes. Serve immediately and enjoy!

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