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Chicken Manicotti

Pasta with a little Spanish spice.
Servings: 8

Ingredients

  • 14 manicotti shells
  • 2 cups shredded chicken
  • 3 cups shredded cheddar-jack cheese, divided
  • 1 cup sour cream
  • 4 oz. diced green chili
  • 1 can cream of chicken soup
  • 2/3 cup milk
  • 1 cup salsa

Instructions

  • Boil and cool the manicotti shells according to package directions.
  • Mix the rest of the ingredients, except the shredded chicken and half the cheddar-jack cheese, in a large mixing bowl. Add the chicken.
  • Fill a large pastry bag with meat mixture and pipe it into the shells.
  • Place half a cup of the meat sauce in the bottom of a casserole pan. Line with the pasta shells. Pour the rest of the sauce on top. Cover with foil and bake for 30 to 40 minutes at 350°.
  • Just before serving, uncover the casserole pan and top with the rest of the cheese. Place back into the oven to melt. Add sun-dried tomatoes to the cheese to dress it up.