Sometimes limitations bring forth the best creations.
Recently, on a message board someone wanted to make stuffed shells. She wanted to use chicken, no red sauce, no spinach and no ricotta. She did have a jar of alfredo sauce. I don’t know what the woman ended up making, but this is what I suggested. It sounded so good, I decided to try it myself.
Chicken, broccoli and mozzarella cheese fill the shells which are covered with alfredo sauce and baked. Bonus -the recipe makes enough to put some in the freezer.
I don’t know what happened to my ingredient picture. I remember taking it, but I can’t find it now.
- 3 cups cooked chicken, chopped
- 3-4 cups cooked and salted broccoli
- 2 cups finely shredded mozzarella
- 1 box jumbo shells, cooked according to package directions
- 2 jars alfredo sauce
Mix the chicken, broccoli and mozzarella together in a bowl. Fill the shells with the mixture.
I used half of the shells and froze the other half. Half of the shells filled a 9×13 casserole dish. Spread a small amount of the sauce on the bottom of the pan. Lay the shells in the dish in a single layer. Pour the sauce over the top.
Cover with foil and bake at 350 degrees for about 45 minutes or till hot and bubbly.
To freeze: place the filled shells in a plastic zip top freezer bag.
To cook them, thaw the shells in the refrigerator and then fix them as you did the fresh batch.
One half of this recipe is plenty for 6 people if you serve salad and bread with the shells.
How often do you cook ahead of time and freeze meals?