Whenever my mom and I have a girls weekend we like to make something really fun and yummy for dinner. Last time we set our bar pretty high with the Cream Cheese and Pesto Filled Chicken. This time we decided to go a pasta route.
This was amazing, the chicken and broccoli was a great filling mixture and the sauce has WONDERFUL flavor!
Chicken and Broccoli Asiago Stuffed Shells (Inspired From: Allrecipes)
- 2 cups frozen chopped broccoli, thawed
- 2 cups rotisserie chicken, shredded
- 1/4 cup shredded Parmesan cheese
- 1/4 cup six cheese Italian cheese
- 21 jumbo pasta shells, cooked and drained
- Asiago Cheese Sauce (recipe below)
In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.
Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded cheese.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through.
Asiago Cream Sauce (From: Allrecipes)
- 2 1/4 cups heavy cream, divided
- 1/4 cube chicken bouillon, crumbled
- 3/4 cup grated Asiago cheese
- 1/2 tablespoon cornstarch
- 2 tablespoons butter
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.
{ 3 comments… read them below or add one }
I love broccoli and cheese together, so add some chicken and put it in a shell= AMAZING idea!
This sounds amazing. All the ingredients are a perfect fit with one another.
SOUNDS DELICIOUS!!! Thanks for the recipe! YUMMMMM