Chicken Cheddar Shells

Chicken Cheddar Shells with shredded chicken, broccoli, white cheddar and creamy alfredo sauce, is a simply delicious dish your family will love. Sound good? Sign up to get more recipes like this sent straight to your inbox.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 6  slices  precooked bacon
• 2  cups fresh broccoli florets
• 2  fresh medium  peaches
• 1⁄2 cup  ranch dressing
• 1  ounce  bag fresh basil
• 1  deli rotisserie chicken
• 6  ounces sharp white cheddar cheese
• 8  ounces  presliced fresh mozzarella cheese
• 30  round  buttery crackers (1 sleeve)
• 8  ounces medium pasta shells
• 1  cup alfredo sauce
• 2  tablespoons  balsamic glaze
• 2  tablespoons olive oil
• 1⁄2 teaspoon kosher salt
•  aluminum foil

Directions

1. Bring water to a boil for pasta in large stockpot.
2. Cut broccoli into bite-size pieces.
3. Shred cheese and chicken (breast meat only), about 2 cups each.
4. Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400°F.
5. Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time.
6. Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan.
7. Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12–15 minutes or until hot and broccoli is tender. Serve.