Mexican Chicken Manicotti
1 package. (8 oz) manicotti shells.
2 c. cubed cooked chicken
2 c. (8 oz.) shredded Monterey Jack cheese, divided
2 c. (8 oz.) shredded mild cheddar cheese
1 c. (8 oz.) sour cream
1 small onion, finely diced, divided
1 can (4 oz.) chopped green chilies, divided
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 c. salsa
2/3 c. milk (1% milk)
Cook manicotti according to package directions.
Meanwhile, in a large bowl, combine the chicken, 1 1/2 c. Monterey Jack
cheese, 1 1/2 c. cheddar cheese, sour cream, half of the onion and 6 T.
In another bowl, combine the soup, salsa, milk, and remaining onion and
chilies. Spread 1/2 c. in a greased 13”x9”x2” baking dish.
Drain manicotti; stuff each with about 1/4 c. chicken mixture. Arrange
over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining
cheese’s. Bake 10 minutes longer or until cheese is melted.