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Clarion County Recipe of the Day: Broccoli Alfredo Stuffed Shells
1 12 oz. box of Jumbo shells
2 cups cooked shredded chicken
Salt and pepper to taste
1 12 oz. bag of frozen broccoli florets (steamed then chopped)
1 16 oz. jar of Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
-Cook the shells until they are al dente (dry and let the cool completely).
-Cook the chicken and shred it, then add the chopped broccoli, garlic powder, salt, pepper, and chicken into a bowl with a cup of Alfredo sauce.
-Mix it all together.
-Once the shells are cool, stuff them (about a big spoon full) of the broccoli/garlic/salt/pepper/chicken mix.
-Grab a 9×13 pan, grease it, and put a spoon full or two of Alfredo sauce on the bottom of the pan.
-Put the stuffed shells in there, pour the remaining Alfredo sauce on the shells, and sprinkle cheese on there!
-Cook at 350 degrees for about 25 minutes.
-Add or subtract sauce depending on personal preference.
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