What's Trending

Chicken-Bacon-Ranch Stuffed Shells

Name: Chicken-Bacon-Ranch Stuffed Shells
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 24 uncooked jumbo pasta shells (from 12-oz box); 1/4 cup butter; 1/4 cup Gold Medal™ all-purpose flour; 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton); 1/2 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 1/2 cups shredded Cheddar cheese (6 oz); 1/2 cup sliced green onions; 1 tablespoon butter; 1/3 cup Progresso™ original panko crispy bread crumbs; 1/2 cup chopped cooked bacon

(31)

0 Questions

Save Recipe

Prep 30 min
Total 1 hr 30 min
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Everyone’s favorite flavor combo—chicken, bacon and ranch—makes its way into pasta shells for an irresistible, creamy and delicious dinner.

By Betty Crocker Kitchens

Updated Feb 8, 2018

Ingredients

Shells

24 uncooked jumbo pasta shells (from 12-oz box)
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2 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 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup sliced green onions

Toppings

1 tablespoon butter
1/3 cup Progresso™ original panko crispy bread crumbs
1/2 cup chopped cooked bacon

Make With

Gold Medal Flour

Steps

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 from the Betty Crocker Kitchens

tip 1
Covering with foil during baking helps keep pasta shells from crisping.
tip 2
Shredded Colby-Monterey Jack cheese blend is a great substitute for Cheddar in this recipe.

Nutrition

530 Calories, 35g Total Fat, 24g Protein, 31g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 310

Total Fat: 35g; 53%

Saturated Fat: 19g; 94%

Trans Fat: 1 1/2g

Cholesterol: 120mg; 40%

Sodium: 930mg; 39%

Potassium: 280mg; 8%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 2g; 7%

Sugars: 3g

Protein: 24g

% Daily Value*:

Vitamin A: 60%; 60%

Vitamin C: 0%; 0%

Calcium: 25%; 25%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;