Mexican Chicken Manicotti |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 7 |
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Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down. Ingredients:
1 package (8 ounces) manicotti shells |
2 cups cubed cooked chicken |
2 cups (8 ounces) shredded monterey jack cheese, divided |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup (8 ounces) sour cream |
1 small onion, diced, divided |
1 can (4 ounces) chopped green chilies, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup salsa |
2/3 cup milk |
Directions:
1. Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.
2. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.
3. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.
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