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Chicken-Bacon-Ranch Stuffed Shells

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Chicken-Bacon-Ranch Stuffed Shells
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Everyone’s favorite flavor combo—chicken, bacon and ranch—makes its way into pasta shells for an irresistible, creamy and delicious dinner.
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
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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