Preheat oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make filling: In a bowl, combine chicken, broccoli, ricotta, 1 cup mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well combined.
Make sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk, simmer until thickened. Stir in Parmesan, nutmeg, salt, and pepper.
Stuff shells: Spoon filling into each cooked shell and arrange them in the baking dish.
Assemble: Pour sauce evenly over shells. Sprinkle with remaining mozzarella.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and slightly golden.
Serve: Garnish with fresh parsley or extra Parmesan. Serve hot.
💡 Tips:
Add a handful of chopped cooked bacon for a smoky kick.
Use Alfredo sauce instead of homemade sauce if you need a shortcut.
Leftovers reheat beautifully — this dish tastes even better the next day.
Would you like me to give you a one-pan version of this recipe (no boiling shells separately) that’s ready in about 30 minutes?
