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
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a medium bowl, mix chicken, chopped broccoli, 1 cup of cheddar cheese, and season with salt, pepper, and garlic powder.
- Carefully stuff each shell with about 2 tablespoons of the filling mixture and place them in a lightly greased 9×13-inch baking dish.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this sauce evenly over the stuffed shells.
- Sprinkle the remaining ½ cup of cheese over the top.
- Bake for 25 minutes or until hot and bubbly. Broil for the last 2 minutes for a golden cheesy top, if desired.
- Let sit for a few minutes before serving. Enjoy!
