Ingredients Jump to Instructions ↓

  1. 12 Stuffing shells pasta (large)

  2. 1 Cream cheese

  3. 1 tablespoon 15ml Chives

  4. 2/3 cup 157ml Milk

  5. 1/2 cup 73g / 2.6oz Parmesan cheese

  6. 2 cups 125g / 4.4oz Cooked chicken breast - shredded

  7. 1 Frozen broccoli - thawed and drained

  8. 1/4 teaspoon 1 1/3ml Black pepper

  9. 2 tablespoons 30ml Diced pimento

  10. 1 cup 146g / 5.1oz Monterey jack cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook shells until al dente. (Slightly firm) Rinse in cold water to handle, set aside. In a small saucepan warm cream cheese until melted. Stir in milk, chives and parmesan cheese. Mix until smooth. In a mixing bowl, stir together chicken, broccoli ,pepper, and pimento. Stir in 3/4 Cup of the sauce, mix well and stuff into shells. Lightly oil a 9x13" pan or spray with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top with Monterey jack and sprinkle with paprika. Cover with foil and bake at 350 for 30 minutes or until hot and bubbly. NOTES : Be sure to drain broccoli well. I press between sheets of paper towel. I also finely chop any big pieces of broccoli, like the stalks. Pimento is optional, it makes for nice color. I also substitute green onions finely chopped for the chives if I have some in the fridge to use up. When mixing sauce it's easier to use a whip.


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