Chicken Broccoli Stuffed Shells with Cheese Sauce
Chicken Broccoli Stuffed Shells with Cheese Sauce recipe
Yield
12 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
pasta shells
stuffing |
*
|
| 1 | package |
cream cheese
(8 ounces) |
|
| 1 | tablespoon |
chives
|
|
| ⅔ | cup |
milk
|
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | cups |
chicken breasts
cooked, shredded |
|
| 10 | ounces |
broccoli, frozen
thawed, drained |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
pimentos
diced |
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
pasta shells
stuffing |
*
|
| 1 | package |
cream cheese
(8 ounces) |
|
| 15 | ml |
chives
|
|
| 158 | ml |
milk
|
|
| 118 | ml |
Parmesan cheese
|
|
| 473 | ml |
chicken breasts
cooked, shredded |
|
| 289 | ml/g |
broccoli, frozen
thawed, drained |
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
pimentos
diced |
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
Cook shells until el dante (Slightly firm). Rinse in cold water to handle, set aside.
In a small saucepan warm cream cheese until melted. Stir in milk, chives and parmesan cheese.
Mix until smooth. In a mixing bowl, stir together chicken, broccoli, pepper, and pimento.
Stir in ¾ Cup of the sauce, mix well and stuff into shells.
Lightly oil a 9x13 inch pan.
Stuff shells and arrange in dish.
Pour over remaining sauce, top with monterey jack and sprinkle with paprika.
Cover with foil and bake at 350℉ (180℃) for 30 minutes or until hot and bubbly.
