"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexican Manicotti Recipe

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This recipe for Mexican Manicotti, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Baker
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (8oz) manicotti shells
2 c. cubed cooked chicken
2 cups (8oz) shredded Monterey Jack cheese, divided
1 1/2 c. (6 oz) shredded cheddar cheese
1 c. (8 oz) sour cream
1 small onion,, diced, divided
1 can (4 oz) chopped green chilies, divided
1 can (10 3/4 oz) condensed cream of chicken soup
1 c. salsa
2/3 c. milk

Directions:
Directions:
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 1/2 c. Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 cup in a greased 13x9x2 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 Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.

Number Of Servings:
Number Of Servings:
7 servings
Personal Notes:
Personal Notes:
My favorite!

 

 

 

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