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Chicken-Bacon-Ranch Stuffed Shells

Ingredients

  • Shells
    • 24 uncooked jumbo pasta shells (from 12-oz box)
    • ¼ cup butter
    • ¼ cup Gold Medal™ all-purpose flour
    • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
    • ½ cup heavy whipping cream
    • 1 package (8 oz) cream cheese, cubed
    • 1 package (1 oz) ranch salad dressing & seasoning mix
    • 2 cups chopped cooked chicken
    • 1 package (10 oz) Cascadian Farm™ organic frozen cut leaf spinach, thawed, squeezed to drain
    • 1 ½ cups shredded Cheddar cheese (6 oz)
    • ½ cup sliced green onions
  • Toppings
    • 1 tablespoon butter
    • ⅓ cup Progresso™ original panko crispy bread crumbs
    • ½ cup chopped cooked bacon

Directions

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
  2. In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  3. In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
  4. In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
  5. Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
  6. Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
  7. Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.

Tips

  • Covering with foil during baking helps keep pasta shells from crisping.
  • Shredded Colby-Monterey Jack cheese blend is a great substitute for Cheddar in this recipe.

Prep Time: 30 Min 

Cook Time:  1 hr 30 min

Total Time: 2 hr 

Servings: 

Origin : Betty Crocker

URL : https://www.bettycrocker.com/recipes/chicken-bacon-ranch-stuffed-shells/eb050854-1c51-424a-a2b9-931a1fcf0b79

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