Chicken and Broccoli Stuffed Shells in Tomato Cream Sauce
These Chicken and Broccoli Stuffed Shells are a delicious, cheesy comfort food dinner that you will make again and again!
Course
Main Course
Cuisine
Mediterranean
Keyword
Chicken and Broccoli Stuffed Shells
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4people
AuthorAmanda @ Old House to New Home
Ingredients
1box jumbo shellscooked 3 minutes shy of box instructions
For the filling:
2lbsricotta cheese
1cupof shredded mozzarella cheese
1/2cupparmesan cheese
2chicken breastscooked and diced
12oz.bag of steamed broccoli
2eggs
saltpepper, garlic powder to taste
For the sauce:
3cupsstore bought or homemade marinara sauce
1cuphalf and half or cream
1/4cupfresh basil
Instructions
To make sauce: (can be made ahead of time) add marinara sauce to a saucepan over medium heat. Add the cream and stir well. Let simmer 15-30 minutes.
In a 9 by 13 pan, add a layer of sauce to the bottom of your pan to prevent sticking.
Preheat oven to 375 degrees. Set cooked shells aside to cool. In a mixing bowl, add all the filling ingredients except for the eggs. Mix well to combine. Taste and add seasonings as desired.
Once seasoned, add eggs and mix well. Add about 2 heaping tablespoons of filling to each shell. Place in casserole dish seam side up. Repeat until all are full. Top with additional sauce.
Cover with aluminum foil and place in the oven. Bake for 30 minutes. Remove foil and then bake for an additional 15 minutes.
Let sit for 10 minutes after removing from the oven. Garnish with fresh basil and parmesan cheese.