Incredible Chicken Broccoli Alfredo Stuffed
Master the most decadent Cheesy Chicken Broccoli Stuffed Shells This simple recipe delivers restaurantquality Alfredo filling baked golden Get the foolproof ste
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crock.recipes.
Cooking tools:
- Grater
- Baking dish
- Saucepan
- Pot
- Colander
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Spoon
- Oven
- Stove
- Paper towel
- Kitchen towel
Ingredients
- 1 box (approx. 12 oz / 340g) Jumbo Pasta Shells (Conchiglioni)
- 1 ½ cups (approx. 200g) Fresh or Frozen Broccoli Florets, chopped small
- 4 Tbsp (56g) Unsalted Butter
- 4 Tbsp (30g) All-Purpose Flour
- 2 ½ cups (600ml) Whole Milk (or Half-and-Half), warmed slightly
- 1 cup (100g) Freshly Grated Parmesan Cheese, plus extra for topping
- 2 cups (approx. 300g) Cooked Chicken Breast, shredded or finely diced
- 2 oz (56g) Cream Cheese, softened
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Freshly Ground Black Pepper
- Pinch of Nutmeg
- Salt, to taste
- 1 ½ cups (170g) Shredded Low-Moisture Mozzarella Cheese
- 2 Tbsp Fresh Parsley, chopped (for garnish)
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