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Mexican Chicken Stuffed Shells Recipe

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This recipe for Mexican Chicken Stuffed Shells is from Our Family Recipes , 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!



4 C chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
each of red, green, yellow & orange bell peppers (or 2 whole bell peppers of your choice.
3 (8oz) blocks cream cheese, softened (not melted)
2 cans Rotel
- cups chicken stock
1 t cumin
1 cup sharp cheddar cheese, shredded
1 cup picante sauce
1 Box large pasta shells, cooked al dente

Cook pasta in salted water until al dente. Drain and set aside.
Cook chicken.
To make the filling, mix chicken, beans, green onions, peppers and cumin in a large mixing bowl. Thoroughly mix.
In a separate bowl, mix cream cheese, chicken stock and undrained Rotel. Pour oven the chicken mixture and mix well.
spread 3/4 C picante sauce in the bottom of a large baking pan. Reserve final 1/4 C for later.
Fill each of the pasta shells, setting them into the pan.
Drizzle remaining picante and sprinkle with cheese.
Cover and bake at 350 for 30 minutes or until hot and bubbly.




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