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### Step 2: Prepare the Filling
In a large bowl, mix together the shredded chicken, broccoli, ricotta, mozzarella, Parmesan, egg, and seasonings. Stir until well combined and creamy.
### Step 3: Fill the Shells
Spoon about 2 tablespoons of filling into each shell. Don’t worry about perfection—just pack them generously.
### Step 4: Assemble the Dish
Spread half the Alfredo sauce on the bottom of a greased baking dish. Arrange the stuffed shells on top. Pour the remaining sauce over the shells and sprinkle with mozzarella or more Parmesan.
### Step 5: Bake
Cover with foil and bake at **375°F (190°C)** for **25 minutes**. Uncover and bake for an additional **10 minutes** or until the cheese is golden and bubbly.
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## 🍽️ Serving Suggestions
These stuffed shells are a meal on their own, but they pair beautifully with:
– Garlic bread or crusty rolls
– A crisp Caesar or garden salad
– Roasted veggies for even more nutrition
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## 🧊 Make-Ahead & Freezing Tips
**Make-Ahead**: Assemble the dish up to a day in advance and keep covered in the fridge until ready to bake.
**Freeze**: Freeze the unbaked shells in a covered baking dish. When ready, thaw overnight in the fridge and bake as directed, adding 10–15 minutes to the cook time.
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## 🧡 Final Thoughts
**Cheesy Chicken & Broccoli Stuffed Shells** are proof that comfort food doesn’t have to be boring. With creamy cheese, tender chicken, and hidden veggies all wrapped in pasta, it’s the kind of meal that warms you from the inside out.
Perfect for busy weeknights, meal trains, or cozy Sundays—this dish is a hug in a casserole dish. Go ahead, grab a fork and dig in!
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Have leftovers? They’re even better the next day. And trust us—you’ll be wishing you made a double batch! 🍽️💛
Let me know if you’d like a printable version or a video-style breakdown too!
