This is one of my husband’s favorite dishes. I actually made it for him on our 2nd date! I had made this in advance, so I wouldn’t have a mess in the kitchen when he arrived over my place. As we were hanging out, he asked me what I was making. I asked “do you like alfredo”? And his answer…”I don’t like alfredo, it’s not my favorite.” I thought to myself, “Crap, he’s going to hate this dish.” I needed to impress him…I told him not to worry, because the tomato sauce with the alfredo will be great. If all else fails, I could win him over with the dessert I made (Brownie Bottom Cheesecake). Outcome: Bob LOVED it. I should say DEVOURED it. I must have won him over that day, because he stuck around and now we are married! They always say a way to a man’s heart is through his stomach.
You can prep all items in advance, right up to the point of baking. Keep covered in refrigerator until you are ready to bake.
Ingredients
1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ – 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)
Instructions
Pre-heat oven to 350 degrees.
In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
Spoon mixture into pasta shells.
Grease 13 x 9 baking dish with butter or cooking spray.
Evenly spread spaghetti sauce on bottom of baking dish.
Arrange shells in baking pan.
Cover with foil and bake 35 minutes until heated thru.