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
Preparation
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.
