CHICKEN-BACON-RANCH STUFFED SHELLS

Chicken-Bacon-Ranch Stuffed Shells image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 14

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

Steps:

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.
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.
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.
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.
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.
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.
Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.

Nutrition Facts : Calories 530, Carbohydrate 31 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g