Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Mexican Chicken Manicotti




Source of Recipe


unknown


List of Ingredients




1 package (8 oz) manicotti shells
2 C cubed cooked chicken
2 C (8 oz) 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, undiluted
1 C salsa
2/3 C milk


Recipe



Cook manicotti according to package directions.

Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.

In another bowl, combine the soup, salsa, milk and remainder of onion and chilies. Spread 1/2 in a greased 13x9 baking dish.

Drain manicotti. Stuff each with about 1/4 cup chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.

Cover and bake at 350-degrees for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.

Yield: 7 servings