1 16 oz jar alfredo sauce
2 cups cooked chicken, shredded (may use either cooked breasts or precooked rotisserie chicken)
2 cups cooked brocolli, chopped (or frozen chopped broccoli)
1 cup shredded cheddar cheese
1/4 cup shredded parmesan
21 jumbo pasta shells, cooked according to directions on package
1 1/2 – 2 cups spaghetti sauce (this is optional, but a great combo)
Pre-heat oven to 350°F
In large bowl, mix alfredo, chicken, broccoli, and cheeses. Spoon mixture into cooked pasta shells.
-Evenly spread spaghetti sauce on bottom of baking dish (If you’d prefer not to use spaghetti sauce, just grease 13 x 9 baking dish with butter, cooking spray, or a light coating of olive oil)
-Arrange filled shells in baking pan
-Cover with foil and bake 35 minutes until heated through
For dessert, try out my Famous Peach Cobbler!
Recipe adapted from, and image courtesy of Sweet Dash of Sass. Many thanks for the original recipe!