Not Really Mexican, Chicken Manicotti

Name: Not Really Mexican, Chicken Manicotti
Total time: 1800 s
Cuisine: American
Ingredients: 1 manicotti shells (lg pasta shells work too); 2 can chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,); 2 cup shredded monterey jack cheese; 2 cup shredded sharp cheddar; 1 cup sour cream (8oz); 1 small onion, diced (optional and I did not add this time); 1 can chopped green chilies (4oz); 1 can condensed cream of chicken soup, undiluted (10.75oz); 1 cup salsa; 2/3 cup milk

Julie McLain @cannadiva

Ewa Beach, Hawaii

I was screwing around one day and wanted pasta, but I'm not a huge tomato fan. I had all of these ingredients in particular on hand so, I just went for it. I prefer the rotisserie chicken and add a bit of minced jalapeño for added heat for my family.

Julie McLain @cannadiva

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Ingredients

30 mins

1manicotti shells (lg pasta shells work too)
2 canchunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,)
2 cupshredded monterey jack cheese
2 cupshredded sharp cheddar
1 cupsour cream (8oz)
1small onion, diced (optional and I did not add this time)
1 canchopped green chilies (4oz)
1 cancondensed cream of chicken soup, undiluted (10.75oz)
1 cupsalsa
2/3 cupmilk

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Steps

30 mins

1

Preheat oven to 350*
2

Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer)
3

Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken.
4

Drain chicken well and separate with a fork or your fingers.
5

In a large bowl mix 1 1/2 cups monterey jack cheese, 1 1/2 cups cheddar cheese, sour cream, chilies and half the diced onion if you are using it into the chicken.
6

Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion.
7

Mix it all up with a fork.
8

Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish
9

Drain manicotti and rinse under cold water. I found that if you lay them out on a cutting board or platter individually that they will not stick together so badly and will stuff easier.
10

It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up....
11

.....then flip it around and do it again.
12

As you fill the manicotti, add them to your baking dish until you are packed in. (I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done)
13

Top with remaining salsa mixture.
14

Cover with foil and bake at 350* for 30 mins
15

Remove the foil and now add the rest of your cheeses (1/2 C of cheddar and 1/2 C of monterey jack) and bake for another 10 mins or until cheese is melted (or browned like a real person eats it)
16

This is the beauty of the entire pan.

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Julie McLain @cannadiva

on August 25, 2015 04:33

Ewa Beach, Hawaii

I love to experiment with dishes that I've had before and *Julie* them up. I've ruined my family for restaurants ;) I love that I get requests for recipes as gifts, to me that is a great compliment. I still consider myself am apprentice tho.