Chicken Stuffed Shells

Chicken Stuffed Shells

Chicken Stuffed Shells is a flavorful dish with a delicious chicken, spinach and cheese stuffing. They also use our Sheffield’s Ranch Dressing Seasoning Mix in the sauce, for a savory herbal flavor. They are topped with a bit of bacon for some extra flavor. Pan-toasted panko bread crumbs and green onions finish the topping. All you need is a small Italian side salad or a seasonal green vegetable and your simple dinner is complete.

Serves 4-6

Shell Stuffing Ingredients:
24 Uncooked Jumbo Pasta Shells (Use a 12 oz box, which will contain more than 24)
¼ Cup Butter
¼ Cup Flour
4 Cups (32 ounces) Chicken Broth
½ Cup Heavy Whipping Cream
1 Package (8 Oz) Cream Cheese, (Cut into cubes)
1 Package Sheffield’s Ranch Dressing & Dip Mix (0.7 Ounces)
2 Cups Cooked Chicken, Chopped to ¼” Pieces (We use a roasted chicken from the local market)
1 10 Ounce Package Frozen Chopped Spinach, Thawed (Squeeze out Excess Water)
1 ½ Cups Shredded Cheddar Cheese (We use medium or sharp for more flavor)
½ Cup Sliced Green Onions, Divided

Topping Ingredients:
1 Tablespoon Butter
⅓ Cup Panko Bread Crumbs
½ Cup Chopped Cooked Bacon (Leave out if you want the dish vegetarian)

Directions:
Pre-heat oven to 350F. Spray non-stick cooking spray in a 13×9-inch glass baking dish. Cook and drain the pasta shells to al dente, as directed on the box.

In large saucepan over medium heat, melt ¼ cup butter. Add the flour and whisk until smooth. Cook about 1 to 2 minutes, stirring constantly until mixture is smooth and starting to bubble.

In a large mixing bowl, add the broth and whipping cream. Whisk to combine. Pour the broth mixture into the into the saucepan, constantly whisking to combine well. Increase the heat to medium-high, bringing the mixture to a boil, stirring constantly. Stir for 1 minute, then reduce the heat to medium. Add the cream cheese and cook until melted, while whisking constantly. Remove from the heat. Add the Ranch Dressing Mix into sauce mixture. Whisk to combine. Pour 1 cup of the sauce into the baking dish. Spread with a spoon to cover the bottom of the dish.

In medium mixing bowl, add 1 cup of the sauce, the chopped chicken, spinach, 1 cup of the shredded cheese and ¼ cup of the green onions.

Fill each pasta shell with a heaping tablespoonful chicken mixture. Transfer to the baking dish. Don’t over-fill the shells so you’ll have enough for all 24 shells. Place them in the baking dish. Ladle the rest of the sauce on top of the shells. Cover with foil and bake 30 to 35 minutes or until heated through. Remove from the oven, remove the foil and sprinkle the remaining ½ cup of the shredded cheese even on top. Bake uncovered another 5 minutes or until the cheese is melted.

While it finishes cooking, in a medium skillet, melt the 1 tablespoon butter over medium heat. Add the panko bread crumbs, and stir to coat. Cook for a couple minutes, stirring constantly until golden brown. Remove from the heat.

When the shells are done, remove from the oven. Top with the bread crumbs, chopped bacon and remaining ¼ cup of green onions. Spoon some of the sauce over the shells. Serve and enjoy.