Plat du Jour > Chicken & Broccoli Stuffed Shells with Creamy Chive Sauce

| April 7, 2015


Lisa Harp, Valdosta Today Food Contributor

I hope by now you know I cater and the core of my business is casseroles. They’re full of flavor when all of those great ingredients melt together as they bake to perfection.

But that’s the key: Good ingredients. You have to use quality to expect quality. Don’t use that squirt lemon juice when you can squeeze a few yourself. Don’t open that can of broth when you can make your own. The little things do make the difference and when folks ask what makes my casseroles different (some may say special) I tell them its the ingredients I use and the method of preparing them with a concern for quality every time.

When I look for recipes to share with you, many times I’m doing just that: sharing them. I love trying new recipes and this is a great way (other than Pinterest) to share ideas. Another is my Plat du Jour Facebook page, if you want to check it out (Click Here), please do.

I like the blog Bev Cooks, the source for this recipe, because she uses good ingredients, but she doesn’t get too fancy. I sometimes post fancy, too, but not always. Give this a try and see what your family thinks. She’s thrown a few surprises in, too, which make it worth the effort.


Chicken and Broccoli Stuffed Shells with a Creamy Chive Sauce:



* 1 (12 oz) box jumbo shells (I used about 3/4th of the box)
* 1 chicken, shredded (she used rotisserie)
* 10 oz chopped broccoli
* 1 (4 oz) jar pimentos
* 2 Tbs. butter
* 2 Tbs. all-purpose flour
* 2 cups milk
* 1 (8 oz) tub chive and onion cream cheese
* freshly chopped chives, for garnish
* coarse salt and freshly ground pepper




Preheat your oven to 350.

Boil the shells until they’re al dente. Drain and set aside.

While the shells cook, prep the filling. In a large bowl, combine the chicken, broccoli, pimentos and a sprinkling of the salt and pepper.

In a small saucepan, melt the butter. Once the foam starts to subside, add the flour. Whisk on low until it becomes a medium brown color, about 5 minutes. You just made a roux! Add the milk and whisk to incorporate. Add the chive and onion cream cheese and whisk until the sauce becomes thick and creamy. Not too thick, just creamy.

Add about half a cup of the sauce to the chicken mix. Stir to combine.

Using your fingers, stuff each shell with the chicken mix. Don’t worry about using a fork to get the mix in. It will take way too long. And you have more control with the stuffing of the shells.

Pour a little of the sauce in the bottom of a 9×13 baking dish. Arrange the shells side by the side in the dish, pouring the remaining sauce evenly over the shells.

Bake for 30 minutes, until the sauce is a little bubbly.

Garnish with freshly chopped chives.


Lisa HarpLisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at

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