Cheesy Chicken Broccoli Shells

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the jumbo pasta shells until al dente. Drain and set aside.
3. In a pot, melt the butter and whisk in the flour to form a roux.
4. Slowly whisk in the heavy cream until smooth and thickened.
5. Stir in the garlic powder, onion powder, salt, and pepper.
6. Add 1 cup of cheddar and 1 cup of mozzarella to the sauce, stirring until melted.
7. In a bowl, mix together the shredded chicken and chopped broccoli.
8. Pour a small amount of cheese sauce into the bottom of a baking dish.
9. Stuff each shell with the chicken and broccoli mixture and place them in the dish.
10. Pour the remaining cheese sauce over the shells.
11. Sprinkle the rest of the cheddar and mozzarella on top.
12. Bake for 20–25 minutes, or until bubbly and lightly golden.

Variations

• Add cooked bacon or ham to the filling for extra savory flavor.
• Replace broccoli with spinach, peas, or mixed vegetables.
• Use pepper jack cheese for a spicier version.
• Stir a spoonful of pesto into the filling for a fresh, herb-packed twist.

Tips

• Add a splash of chicken broth to the sauce for extra depth of flavor.
• For a crispy topping, sprinkle crushed buttery crackers or breadcrumbs over the cheese before baking.
• Let the shells sit for a few minutes after coming out of the oven to help the sauce thicken.
• Cook the pasta just to al dente so it holds its shape during stuffing and baking.