Alfredo Chicken & Broccoli Stuffed Shells

(no video for this recipe!)

Here is a simple, yet nutritional dish you can prepare in advance for your family that freezes well and can be defrosted and served within minutes.  Let’s get started for one batch for Dinner and another batch for the freezer (cut this recipe in half if you don’t want to freeze a batch).  We made several batches of this recipe for neighbors and friends during the hurricane Irma that didn’t have the electric power to cook a hot meal.  We never thought about making a video during the hurricane!  Everyone said they really enjoyed it and asked us to post the recipe so they could make it themselves.  God bless and Bon Appetit, we are glad we could help!

Chicken & Broccoli Ingredients:

• 2 12oz box of Jumbo Pasta Shells.
• 6 cups of cooked and shredded chicken.
• 1 teaspoon of garlic powder.
• 1 teaspoon of Salt.
• 1/2 teaspoon of pepper.
• 2 lbs of fresh broccoli florets (little to no stems) steamed and then chopped.
• 8 cups of Homemade “Someday World Famous Alfredo Sauce”.
• 2 cups of shredded Mozzarella cheese.
• 1 cup of grated Parmesan cheese

THE SECRET RECIPE FOR MY “SOMEDAY WORLD FAMOUS ALFREDO SAUCE.”

Makes 8 cups, serves 6 people with extra for dipping bread and/or rolls (there’s never enough!) LOL

• 2/3 cup of real Butter. (Not margarine or “I think it’s butter”… the real stuff, organic butter if you can find it!
• 1/2 cup of all-purpose Flour.
• 1/3 cup of pre-minced garlic.
• 2 nips of Nutmeg (a nip is about the size of a medium pinch, or an amount that it would take to cover your little fingernail!)
• 6 cups of Whole Milk.
• 2 cup of Heavy Cream.
• 2 1/2 cups of freshly grated Parmesan Cheese.
• 2 teaspoons of salt.
• 1 1/2 teaspoons of pepper. 

In a medium-size saucepan melt butter.

Whisk in flour until smooth and cook for 1 minute and beginning to brown around the edges.

Now slowly add Milk and keep stirring.  DON’T STOP STIRRING!

Add cream, garlic, salt, pepper, and Nutmeg and keep stirring.

Keep stirring until it is hot and starts to thicken.

Just before it starts to boil, lower heat to medium and add Parmesan.

Keep stirring and don’t stop until the Alfredo is thick and creamy.

Remove from heat and add to the Chick & Broccoli recipe.

Preheat oven to 350° degrees

Cook shells according to package instructions for al dente tender shells.  Drain water and lay shells on a sheet pan covered with parchment paper and let cool.

In a large bowl, combine chicken, garlic seasoning, salt, pepper, and chopped broccoli.  Toss to combine and add 2 cups of Alfredo Sauce and stir together.

Add several tablespoons of Alfredo Sauce to a 9 x 13 baking pan.  Fill each shell with a large spoonful of Chichen and Broccoli mixture and place in pan.

Once all shells have been filled, cover each shell with additional Alfredo Sauce, mozzarella cheese, and shredded Parmesan cheese.

Bake in the oven for 20-25 minutes. Serve hot with additional Alfredo and breadsticks!

Bon Appetit!!!