CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS

INGREDIENTS

1 (12 oz.) box Jumbo Shells

2 cups cooked, shredded chicken

1/4 teaspoon garlic powder

Salt and pepper, to taste

1 (12 oz.) bag frozen broccoli florets (steamed then chopped)

1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below

1 cup shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

ALFREDO SAUCE

3 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1 1/4 cups whole milk

2/3 cup freshly shredded Parmesan

3/4 cup freshly shredded Mozzarella cheese

Salt and pepper, to taste

INSTRUCTIONS
Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
FOR HOMEMADE ALFREDO SAUCE
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.

Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!