Recipe of Quick Chicken and Broccoli Alfredo Stuffed Shells

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken and broccoli alfredo stuffed shells. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken and Broccoli Alfredo Stuffed Shells is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chicken and Broccoli Alfredo Stuffed Shells is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook chicken and broccoli alfredo stuffed shells using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Broccoli Alfredo Stuffed Shells:

1. Prepare 12 oz. jumbo shells
2. Make ready 1 tbsp. olive oil
3. Prepare 2 cups chicken, cooked and shredded
4. Get 2 cups broccoli florets, cut small
5. Make ready 2 cups ricotta cheese
6. Prepare 2 large eggs
7. Get to taste oregano
8. Get to taste salt and pepper
9. Prepare to taste dried basil
10. Get to taste onion powder
11. Take to taste garlic powder
12. Make ready 3/4 cup parmesan cheese, shredded
13. Make ready 1 jar (14.5 oz.) Alfredo sauce, divided
14. Get 3/4 cup mozzarella cheese, shredded
15. Make ready parsley for garnish

Instructions to make 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 they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking 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). Drain broccoli and set aside.
3. In a large mixing bowl, place your ricotta cheese and crack both eggs. Whisk together until just blended. 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 9x13 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 bottom of the baking dish and spread around. Set aside.
6. Working 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 sprinkle 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.

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