Cheesy Chicken Broccoli Shells
INGREDIENTS:
01 24 jumbo pasta shells
02 425 grams alfredo sauce, divided
03 2 cups (about 280 grams) diced cooked chicken
04 2 cups (about 250 grams) diced frozen broccoli, thawed
05 100 grams shredded cheddar cheese, divided
06 25 grams shredded Parmesan cheese
DIRECTIONS:
Step 01
Preheat oven to 180°C. Lightly coat a 33×23 cm baking dish with oil spray.
Step 02
Cook jumbo pasta shells according to package instructions. Drain and rinse with cold water. Set aside to cool.
Step 03
Reserve 120 millilitres of alfredo sauce for topping. In a bowl, combine remaining alfredo sauce, diced chicken, thawed broccoli, 75 grams cheddar cheese, and Parmesan cheese. Mix thoroughly.
Step 04
Evenly distribute the filling among the cooked pasta shells. Arrange the filled shells in the prepared baking dish.
Step 05
Drizzle reserved alfredo sauce over the shells and sprinkle with the remaining 25 grams of cheddar cheese.
Step 06
Bake for 20 minutes or until the filling is bubbly and the cheese is melted.