Mexican Manicotti

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ryan143

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

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1 pkg. manicotti pasta
2 cups cooked chicken breast, cubed
2 cups Monterey cheddar cheese, divided
1-1/2 cups cheddar cheese
Jewel-Osco — 1 ea for $3.99 thru 09/26
1 cup sour cream
1 small onion, diced, divided
1 can chopped green chilies, divided
1 can cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk

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Make It

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Prepare pasta as directed. Do not over cook noodles; they will break making stuffing more difficult.
In medium bowl: Mix together chicken, 1-1/2 cups Monterey cheddar cheese, cheddar cheese, sour cream, half of onion, and 6 Tbsp. chilies.
In separate bowl: Mix together soup, salsa, rest of onions, rest of chilies & milk. Pour 1/2 cup soup mixture into greased 9x13 pan.
Drain noodles and stuff with 1/4 cup chicken mixture. Arrange into pan and pour rest of soup mixture over noodles.
Bake, covered, 350 degrees for 30 minutes. Uncover, spread on remaining cheese and bake an additional 10 minutes.

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Notes

My husband never liked the Italian-style recipes that I've made with manicotti. So, I decided to 'Mex-It-Up'. He wasn't excited when he saw what I was making for dinner, but things quickly changed once he took a bite. You can kick it up a notch by adding hotter salsa or peppers. But, left alone, it's just as yummy!!

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