Cheesy Chicken & Broccoli Stuffed Shells |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Wonderful! You can leave the chicken out if you are a vegetarian 8) Ingredients:
1 (16 ounce) box jumbo pasta shells |
2 tablespoons butter |
3/4 cup chopped onion |
2 (10 ounce) bags frozen broccoli, thawed &, well drained |
1 1/2 cups cooked chicken, chopped |
1 cup light cream or 1 cup half-and-half |
1 1/2 cups shredded mozzarella cheese |
1/2 cup sour cream |
1 egg, slightly beaten |
1/4 cup butter |
1 1/2 teaspoons instant chicken broth |
1/8 teaspoon pepper |
1/4 cup flour |
1 cup milk |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Cook shells as directed-don't overcook because they will cook in oven again.
3. Cool shells in a large bowl of COLD water; set aside for now.
4. Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
5. Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
6. Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
7. Stir in milk and cream; bring to a boil, stirring constantly.
8. Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
9. Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
10. Stuff each shell with broccoli and chicken mixture; put shells in dish.
11. Spoon remaining sauce over shells and sprinkle with Parmesan.
12. Bake 30-35 minutes or until hot and bubbly.
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