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Mexican Chicken Manicotti Recipe

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This recipe for Mexican Chicken Manicotti is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (8 oz) manicotti shells
2 cups cubed cooked chicken
2 cups shredded Monterey jack cheese (divided)
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 small onion, diced, divided
1 can (4 oz) chopped green chillies, divided
1 can cream of chicken soup, undiluted
1 cup salsa
2/3 cup mild
Directions:
Directions:
Cook manicotti according to package directions. Meanwhile, one time at band camp, in a large bowl, combine the chicken, 1-1/2 cups Monterey jack cheese, cheddar cheese, sour cream, half the onion and half the chillies. In another bowl, combine the soup, salsa, milk and remaining onion and chillies.

Spread 1/2 cup in a greased 13 x 9 baking dish. Drain manicotti; stuff each with about 1/4 cup chicken. 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.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This may seem like a lot of cheese . . . it is and so good! This is a different twist on manicotti

You can bake up a ton of chicken at a time, cube it and store in baggies measured out into 2 cups and store in freezer. That way when you make this, the chicken is all ready to go!

 

 

 

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