IE 11 is not supported. For an optimal experience visit our site on another browser.

Rotisserie Chicken Stuffed Shells

Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

A casserole dish packed with stuffed shells is one of the coziest meals you can make. Not only is it a deeply comforting dinner, but it’s versatile, too. You can stuff large pasta shells with just about anything. This iteration is quite different from the usual cheese and marinara sauce version you're likely most familiar with but it's proof of just how many filling options you have. Here, the shells are filled with a family-friendly combination of rotisserie chicken and broccoli and baked in a creamy Parmesan sauce. 

What’s great about this recipe is how flexible it is. Since you’ll start with store-bought rotisserie chicken, there’s no need to worry about cooking the meat ahead of time. Though if you do happen to have chicken leftover in the fridge that you cooked the day before, feel free to use that instead. You can also opt for frozen broccoli florets that you’ve thawed and cooked according to bag instructions rather than breaking down a head of fresh broccoli yourself. Or try using leftover turkey or even ground chicken instead of the shredded chicken and for a vegetarian option, leave the meat out and just use the broccoli plus some spinach.

Bonus: it’s completely make-ahead-friendly. Assemble the shells up to a day ahead of time, wrap the casserole dish with plastic wrap or aluminum foil and refrigerate. Serve the baked shells with a green salad and garlic bread for a hearty dinner that everyone around the table is sure to love.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

We’re sorry, this content is not available in your location.