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A crisp green salad with lemon vinaigrette
Garlic bread or buttery dinner rolls
Roasted carrots or green beans on the side
A glass of chilled white wine (or sparkling water with a lemon slice!)
Tips for Perfect Stuffed Shells
Don’t overcook the pasta! It will continue to soften in the oven, so al dente is perfect
Use freshly shredded cheese for best meltability—pre-shredded often contains anti-caking agents
Want to make this ahead? Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking
Storage & Reheating
Leftovers? You’re in luck—this reheats beautifully!
Store: Keep in an airtight container in the fridge for up to 4 days
Freeze: Place in a freezer-safe dish, cover tightly, and freeze for up to 2 months
Reheat: Microwave individual portions or warm in a 350°F oven until heated through
Frequently Asked Questions
Can I use canned chicken?
Yes! While fresh or rotisserie chicken has the best texture, canned chicken works just fine in a pinch.
Can I make this dairy-free?
You can! Use a dairy-free cream soup (or make a roux with almond milk), dairy-free cheese, and plant-based milk.
How do I keep the shells from tearing?
Don’t overcook them and handle them gently with a slotted spoon. If a few tear—it’s totally fine! They’ll still taste amazing.
Final Thoughts
These Cheesy Chicken & Broccoli Stuffed Shells are the definition of comfort food—simple to make, easy to love, and always a crowd-pleaser. Whether you’re cooking for your family on a busy weeknight or prepping for a cozy weekend dinner, this recipe has your back.
Don’t forget to bookmark this recipe and try it out soon—you’re going to love it!
Looking for more delicious dinners like this one? Check out my Creamy Chicken & Rice Bake, or my personal favorite, Spinach Artichoke Pasta Shells. Both are weeknight heroes!
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