CHICKEN AND BROCCOLI STUFFED SHELLS from Tastes Better From Scratch

This comes from Tastes Better From Scratch. I used just 1/4 of the shells, which was 10 shells/3 oz., one large 8.4 oz. boneless skinless chicken breast (1.5 c.) that I baked in the oven, and 3 oz. of broccoli, which I cooked with the pasta. I only had enough filling for 9 shells. I made the full amount of sauce and had about 1 c. left over. I used some of that for a different recipe. I did cook about 2 t. onion in the butter. I didn't want to add egg yolks to my sauce so I used 2 T. flour instead, which I stirred into the butter/onion mixture. I used garlic powder too instead of real garlic. Since the filling is fully cooked when it goes into the oven, I baked it in a 2.5 qt. pan for about 15 minutes at 400 degrees F then turned on the broiler and cooked it another minute or two just to brown the cheese.

I grade this an A. I do recommend you cook the pasta and broccoli the day/night before just to save time when it comes time to make the sauce, cook the chicken and stuff the shells.