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.
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