Chicken and Broccoli Stuffed Shells with Alfredo Sauce: a delicious combination of flavors

Ingredients
1 box jumbo pasta shells
1 cup prepared peppercorn ranch or ranch dressing
4 oz onion and chive cream cheese softened
1 tsp dry Italian seasoning
1/2 tsp red pepper flakes
2 cups rotisserie chicken chopped
2 cups steamed broccoli florets roughly chopped
1/4 cup grated Parmesan cheese
garlic salt and black pepper to taste
2 cup shredded mozzarella cheese divided
1 [16] oz prepared Alfredo sauce
1 Tbsp chopped Italian parsley for garnishing
 
Directions:
Cook the jumbo shells in salted water per the package directions until al dente. Let it cool. In a medium size mixing bowl, whip together the prepared ranch dressing, softened cream cheese, dry Italian seasoning and red pepper flakes until fully combined. Add the grated Parmesan cheese, chopped chicken, broccoli florets and 1 cup shredded mozzarella cheese. Mix by hand until the ingredients are evenly distributed. Taste adding garlic salt and black pepper to your taste. Use a Tbsp to divide the filling between the shells. Place side by side in the baking dish. Drizzle with Alfredo sauce and sprinkle the top with the remaining shredded cheese. Bake for 35-40 minutes until golden and bubbly. Sprinkle with chopped Italian parsley and serve immediately.

 

Credit:  https://www.youtube.com/watch?v=NHUOxxS5Qr8