Golden Classic Chicken and Rosemary & Sun-dried Tomato Ham Stuffed Shells

Instructions

1. 01Preheat oven to 400° F.
2. 02Cook 16 jumbo shells according to package directions. Drain and rinse under cold water to stop the cooking process.
3. 03Spread all but 1/2 cup of the béchamel sauce on the bottom of a baking dish.
4. 04In a large bowl, whisk together the 1/2 cup béchamel, Worcestershire sauce and the Dijon mustard.
5. 05Toss with the shredded chicken.
6. 06Fold in the cheese, ham, Chopped red onion, mix to combine.
7. 07Spoon the mixture evenly into the shells and place them in the baking dish on top of the béchamel.
8. 08Combine the panko crumbs and the olive oil in a bowl and sprinkle over the shells.
9. 09Cover with foil, and bake until the shells are heated through, about 15 minutes.
10. 10Heat broiler.
11. 11Uncover and broil until the cheese begins to brown, 2 to 3 minutes.

Made with

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Golden Classic_® 42% Lower Sodium Oven Roasted Chicken Breast