Chicken & Broccoli Alfredo Shells

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 1/2 cups Broccoli, fresh
  • 1/2 tsp Garlic powder

• Condiments

  • 1 (16oz jar Alfredo sauce

• Pasta & Grains

  • 2 1/2 cups Shells, whole wheat medium

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Cheese

Found on dessertnowdinnerlater.com

Description

Ingredients

• 2 1/2 cups (about 8oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

Directions

• Cook shells according to directions on package. Mine took about 10-11 minutes. Drain. Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder. Stir & set aside. Place broccoli florets & a little water in a container with a lid. Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven. Cook & dice or shred chicken. I actually used leftover roast chicken & heated it up in the microwave for 1½ minutes to have it hot like my other ingredients. Add the broccoli & chicken to the shells. Stir well. Empty contents into a greased 13x9 baking dish & top with shredded cheese. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.