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This recipe for Mexican Stuffed Pasta Shells, by Deanne Herschberg, is from Rogualicious Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Deanne Herschberg Added: Thursday, October 23, 2008
24 large pasta shells 1-1/2 lbs. ground chicken breast 1 8 oz container of green onion and chive cream cheese 1 16 oz jar of your favorite salsa Tortilla chips Grated sharp cheddar cheese
Preheat oven to 375º.
Cook pasta shells in salted boiling water until al dente. drain.
Brown ground chicken, seasoned with salt and pepper until cooked through. Turn off heat and add cream cheese. Stir until melted and mixed thoroughly with ground chicken. Stuff meat/cheese mixture into shells. Place in 9x13x2 pan. Pour salsa over stuffed shells. (stop here if making ahead).
Just before putting in the oven, crush tortilla chips over the casserole, then top the chips with 2 cups sharp cheddar cheese.
Bake 15-20 minute until cheese melts and browns slightly.
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