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Chicken-Bacon-Ranch Stuffed Shells

Chicken-Bacon-Ranch Stuffed Shells
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
Everyone’s favorite flavor combo—chicken, bacon and ranch—makes its way into pasta shells for an irresistible, creamy and delicious dinner.
Updated February 8, 2018
Make With
Make With
Gold Medal Flour

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

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.

  • 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.

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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