CHICKEN AND BROCCOLI ALFREDO STUFFED SHELLS
This recipe makes for an excellent freezer meal. Assemble the dish following the recipe directions but don’t bake them! Consider using a disposable container or aluminum pan. Once the meal is assembled, cover it with a layer of plastic wrap and then a double layer of aluminum foil.
Freeze this meal for up to 2 months! When your ready to enjoy it, remove it from the freezer and allow it to thaw in the fridge for 24 hours. remove the plastic wrap, cover it back up with tinfoil, and baked 45 minutes or until warmed through and bubbly. Remove the tinfoil for 15 minutes before it’s finished baking to allow the cheese to get bubbly!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Chicken and Broccoli Alfredo Stuffed Shells include tender pasta shells filled with a cheesy shredded chicken and broccoli mixture and smothered in an easy homemade alfredo sauce.
INGREDIENTS
- 12 ounce box Jumbo pasta shells
- 2 1/2 cups cooked chicken , shredded (I use rotisserie)
- 1 1/2 cups fresh broccoli , steamed and chopped
Alfredo sauce:
- 3 Tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 cup heavy whipping cream
- 1 1/4 cups whole milk
- 2/3 cup freshly grated parmesan cheese
- 3/4 cup shredded mozzarella cheese , divided
- 2 large egg yolks , beaten
- salt and freshly ground black pepper , to taste
INSTRUCTIONS
Get the full instruction @ tastesbetterfromscratch.com
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