STUFFED CHICKEN BACON RANCH RECIPES

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CHICKEN-BACON-RANCH STUFFED SHELLS RECIPE - BETTYCROCKER.COM



Chicken-Bacon-Ranch Stuffed Shells Recipe - BettyCrocker.com 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

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 14

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 , CarbohydrateContent 31 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 930 mg, SugarContent 3 g, TransFatContent 1 1/2 g

STUFFED RANCH CHICKEN RECIPE: HOW TO MAKE IT



Stuffed Ranch Chicken Recipe: How to Make It image

My husband and I are trying to eat healthier, so I keep on the lookout for light, flavorful foods that serve two. Stuffed with red pepper, green onion and creamy ranch dressing, this supper is a winner. —LaDonna Reed of Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 8

1 bacon strip, cut in half lengthwise
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons fat-free ranch salad dressing
3 tablespoons finely chopped fresh mushrooms
3 tablespoons finely chopped sweet red pepper
3 tablespoons finely chopped green onions
2 teaspoons cornstarch
6 tablespoons fat-free evaporated milk

Steps:

  • In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness; spread with ranch dressing. Top with mushrooms, red pepper and onions. Roll up and wrap a piece of bacon around each; secure with a toothpick if needed. , Place in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or chicken juices run clear. Remove and keep warm. Remove toothpicks., Strain pan juices. In a small saucepan, combine cornstarch and milk until smooth; stir in pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken.

Nutrition Facts : Calories 220 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

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