Step-by-Step Method
Here’s a full sequence to prepare and bake your Cheesy Chicken & Broccoli Shells.
Step 1: Pre-heat and prepare
Pre-heat your oven to 350 °F (175 °C) (assuming the version using baking). Some versions use 180 °C (~350 °F) for stuffed shell varieties. Recipe By Me
Lightly grease (spray) your baking dish or coat with a little oil/butter so the pasta doesn’t stick.
Step 2: Cook pasta shells
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions—but aim to stop just short of fully tender (“al dente”), since they will bake in the sauce and continue to soften. One source emphasises this:
“Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions, but aim for al dente (slightly firm) as they will continue to cook in the oven.” Recipes by Clare
Once cooked, drain and rinse with cold water to prevent sticking and to stop cooking. Set aside.
Step 3: Prepare broccoli & chicken
If using fresh broccoli: steam or blanch florets until just tender-crisp. You want them bright green, not overcooked. Then drain/pat dry to avoid excess moisture.
If using frozen broccoli: thaw fully, drain excess moisture, pat dry.
Chicken: If you are using raw chicken: cut into bite-sized pieces, season with salt, pepper, garlic powder, onion powder; heat olive oil in skillet over medium-high heat; cook chicken until no longer pink. One version uses cooked chicken already, which speeds things up. Punchfork+1
Leftover or rotisserie — just dice/shred and add.
Step 4: Make the cheese sauce
Depending on approach there are two main routes: roux-based sauce or shortcut soup-based sauce.
Roux-based sauce version:
In a saucepan, melt butter over medium heat.
Whisk in flour and cook ~1 minute until a paste forms and begins to bubble lightly. This is your roux. (See example: butter + flour in skillet for cheese sauce with broccoli & chicken.) cooking.teatimewithnaomi.com
Gradually pour in milk while whisking constantly to avoid lumps. Continue cooking until sauce thickens.
Season with garlic powder, onion powder, salt, pepper.
Stir in shredded cheddar cheese (and optional Parmesan) until melted and smooth. For example: a version lists “3 cups low-fat milk, 6 oz cheddar, 1 oz Parmesan” for creamy shells. Cooking Classy
Soup-based shortcut version:
In a bowl, whisk together 1 can cream of chicken soup and ½ cup (or as directed) milk until smooth.
Season to taste with garlic powder, pepper, etc.
This version appears in stuffed shell recipe: glassika.com+1
Choose whichever suits your time & ingredient availability.
Step 5: Combine pasta, chicken, broccoli & sauce
In a large mixing bowl, combine the cooked pasta shells, the cooked chicken pieces, the broccoli florets, and most of the shredded cheddar (reserve some for topping). Then pour the cheese sauce over and gently stir until everything is evenly coated. From one recipe:
“In a large bowl blend together all but a half cup of the alfredo sauce with diced chicken, thawed broccoli, three-fourths of the cheddar and Parmesan cheese. Stir until everything is well coated and evenly combined.” Recipe By Me
If using stuffed shell version (where you fill shells individually): skip this mixing step and instead stuff each shell with filling mixture (chicken + broccoli + cheese) and arrange in baking dish; pour sauce over and top with remaining cheese. Recipes by Clare
Step 6: Transfer to baking dish & top with cheese
Transfer the pasta-chicken-broccoli mixture into your greased baking dish, spreading evenly.
Sprinkle the remaining shredded cheddar (and any optional Parmesan or other cheese) evenly on top.
For stuffed shell version: after filling shells and pouring sauce, top with remaining cheese. Recipes by Clare
Step 7: Bake
Place the dish in the pre-heated oven and bake uncovered for about 25 to 30 minutes (or until the cheese is melted and bubbly, sauce is heated through, edges lightly browned). For stuffed shells: one recipe says 25 minutes covered, then 5 minutes uncovered until golden. Recipes by Clare
Check at about 20 minutes to ensure top isn’t getting too brown; cover with foil if needed.
Step 8: Rest and Serve
Once baked, remove dish from oven and allow to rest for 5 minutes before serving. This helps the sauce set slightly and makes servings cleaner. From a recipe:
“Remove the dish … and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve.” Recipes by Clare
Serve hot with a side salad or garlic bread if you like.
Serving Suggestions
Serve each portion with a crisp green salad (mixed greens, vinaigrette) to balance richness.
Garlic bread or crusty bread is great for mopping up sauce.
For a lighter accompaniment, oven-roasted carrots or a cucumber-tomato salad work well.
Garnish with chopped fresh parsley or chives for colour and freshness.
For a make-ahead dinner, this dish is fantastic: assemble ahead, refrigerate, then bake just before serving.
Variations & Customisations
Cheese Variations
Mix cheddar with part mozzarella for extra stretch-iness.
Use Gruyère, Gouda or Monterey Jack in place of or in addition to cheddar for different flavour profiles. cooking.teatimewithnaomi.com
For extra flavour: stir in a tablespoon of Dijon mustard or a pinch of nutmeg (especially for roux-based sauce).
Pasta Shape Variations
If you cannot find shells, you can use penne, rigatoni or fusilli. The shape must hold sauce well. cooking.teatimewithnaomi.com
For stuffed shell version: jumbo shells work best (12–24 shells depending on size) and you stuff each shell individually with chicken/broccoli/cheese mixture. Recipe By Me
Vegetable Variations
Swap or add vegetables: spinach, diced bell pepper, peas, mushrooms.
If you want a lower-carb option, substitute broccoli with cauliflower florets.
If you like more bite, don’t overcook broccoli—steam lightly.
Protein Variations
Use shredded rotisserie chicken for convenience.
Substitute chicken with turkey or ham. One source says: “Swap out chicken for shredded turkey or cooked ham if you want a slight flavour twist.” Recipe By Me
For vegetarian version: omit chicken, and increase broccoli and cheese, add sautéed mushrooms or spinach.
Sauce Shortcuts
Use pre-made Alfredo sauce instead of making your own cheese sauce. Example: “Use a good quality jarred sauce …” Recipe By Me
Use condensed soup (cream of chicken, cream of mushroom) + milk for quick prep. glassika.com
Make-Ahead & Freezing
Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Then bake when ready. glassika.com
Freeze: After baking (or before baking), freeze in an oven-safe dish (without topping cheese if before baking). Thaw overnight in fridge and bake as directed. Many sources advise that this dish reheats well. Recipe By Me
Since you’re in Meknès (Morocco) or the Fès-Meknès region, here are tips tailored to your situation and ingredients availability:
Chicken: You may have access to fresh local chicken breast or rotisserie chicken at markets—excellent for this dish.
Broccoli: Try to buy fresh broccoli florets from local markets; if frozen are not readily available, you can buy fresh, chop and blanch/steam.
Cheese: Sharp cheddar may be imported; if less available, you can use local strong cheese or a blend (e.g., Moroccan cheese + imported cheddar). The key is flavour and melting ability.
Pasta shells: Many Western-style pasta brands are available in Morocco; if shells are less common, use penne or rigatoni instead (as mentioned above).
Oven & bake: Ensure your oven is properly pre-heated; in warmer regions the bake time may vary slightly—check around 20-25 minutes down from 25–30.
Spices: Consider adding a Moroccan flavour twist: a pinch of paprika, a bit of cumin, or a sprinkle of chopped coriander (cilantro) at serving time.
Side dish: Serve with locally available Moroccan bread (khobz) for dipping into the sauce, and a simple salad of chopped cucumber, tomato, olive oil & lemon to contrast the richness.
Storage: Given warmer ambient temperatures, refrigerate leftovers promptly and reheat fully before serving.
Storage & Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. One recipe notes this: “Leftovers will keep in the refrigerator for up to three days and can be reheated in the microwave or oven.” Recipes by Clare
To reheat: preheat oven to ~350 °F (175 °C), cover dish with foil to prevent drying, bake ~15–20 minutes until warmed through.
Freezing: If you make a double batch, let cool, then cover tightly with foil/plastic wrap and freeze up to 2 months. On reheating, thaw in fridge overnight and then bake as directed, possibly adding a splash of milk/sauce to refresh. One source says freezing is absolutely possible: “Yes! Assemble the dish and freeze before baking. Thaw overnight and bake as directed.” glassika.com
If sauce becomes too thick when reheating, stir in a little milk or chicken broth to loosen.
Troubleshooting & Pro Tips
Here are common issues you might face and how to handle them:
Pasta shells become mushy
Possible cause: overcooked before baking, or baked too long. To avoid: cook pasta just until al dente, drain and rinse, then bake only until heated & bubbly.
Also: avoiding excessive sauce or excess liquid in dish helps maintain texture.
Sauce too thin / watery
If broccoli or chicken were extra moist, that can add water. Make sure to pat dry.
If using frozen broccoli, drain thoroughly.
In roux version, ensure flour/butter mixture is cooked enough to thicken; add cheese after sauce has thickened.
In soup-based version, don’t add too much milk; monitor consistency.
Sauce too thick / dry
If sauce thickened too much or pasta absorbed too much, stir in a splash of milk or chicken broth before baking. Cover with foil for part of bake to retain moisture.
Cheese top browns too quickly
If top is getting too dark, cover with foil for last 5–10 minutes of bake.
Use a lighter cheese or less pepper on top.
Broccoli taste too strong / overcooked
Overcooked broccoli can become mushy or bland. Steam just until bright green and tender-crisp.
Chop florets into bite-size pieces so they integrate well.
Optionally, season broccoli lightly with salt/pepper before mixing.
Chicken dry or bland
Season the chicken well (salt, pepper, garlic powder) or use rotisserie chicken for moist results.
If using raw chicken, don’t overcook; cut into bite-sizes and cook quickly.
Dish lacks flavour
Use sharper cheddar for more punch.
Add garlic powder, onion powder, a pinch of nutmeg (in roux sauce) or even smoked paprika.
Finish with fresh herbs or a squeeze of lemon to brighten.
Final Thoughts
Cheesy Chicken & Broccoli Shells is a go-to recipe when you want comfort, flavour, and a bit of veggie goodness all in one. With the tender pasta shells, succulent chicken, vibrant broccoli, and creamy cheesy sauce, this dish offers texture, taste, and satisfaction. Whether you make the simpler one-pot version or the stuffed-shell version for a fancier presentation, it comes together reliably and appeals to both kids and adults.
Because of its flexibility you can make it weeknight-friendly (with leftover chicken, frozen broccoli, jarred Alfredo/cheese sauce) or more special (fresh broccoli, homemade sauce, extra cheeses). And given your region (Meknès / Fès-Meknès) you can adapt locally available ingredients to make it authentic and delicious.
If you follow the steps above—pre-cook pasta properly, prepare chicken & broccoli well, make a consistently thick sauce, bake just until bubbling, let it rest before serving—you’ll end up with a dish that becomes one of your favourite comfort meals. And you’ll likely hear the “seconds?” question at the table.
Would you like me to create a printable PDF version of this recipe (scaled for 8 servings, including Moroccan-style adaptations and a shopping list in Arabic/French) that you can keep in your kitchen?
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