Kerang Alfredo Ayam Brokoli Bawang Putih
Chicken Broccoli Garlic Alfredo Shells are stuffed with tender chicken, cheese, broccoli, and homemade alfredo sauce. These shells are creamy, cheesy and out of this world delicious!
Foto: The Recipe CriticBahan-bahan
- ¼ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
- 2 cups cooked shredded chicken
- 12 ounces jumbo shells
- 2 ½ cups mozzarella cheese, (divided)
- 1 (12-ounce) bag broccoli florets (steamed and chopped)
- salt and pepper to taste
- fresh grated parmesan for garnish
Langkah-langkah
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch pan with non-stick cooking spray and set aside.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper.
Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Remove from heat.
Pour 1 cup of the homemade alfredo into the bottom of the 9x13-inch pan.
Cook the jumbo shells according to package directions. Drain and rinse in cold water and set aside.
In a medium-sized bowl add the shredded chicken, 2 cups of the mozzarella cheese, broccoli, and 1 ½ cups homemade alfredo sauce. Stir the filling to combine well.
Stuff each shell with the filling and lay the filled shells open side up in the sauce-lined baking dish.
Pour the remaining alfredo sauce on top of the stuffed shells and top with the remaining ½ cup of the mozzarella cheese. Bake for 25-30 minutes or until heated through and bubbly.
Top with freshly grated parmesan cheese if desired.
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