member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    MEXICAN CHICKEN MANICOTTI


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: candykisses_Oklahoma This is so very good. It doesn’t heavy on your stomach. I used chicken legs. After cooking and deboning, I cut the chicken pretty small using kitchen scissors

    List of Ingredients




    1 pkg. (8 oz.) manicotti shells.
    2 c. cubed cooked chicken
    2 c. (8 oz.) shredded Monterey Jack cheese, divided
    2 c. (8 oz.) shredded mild cheddar cheese
    1 c. (8 oz.) sour cream
    1 small onion, finely diced, divided
    1 can (4 oz.) chopped green chilies, divided
    1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
    1 c. salsa
    2/3 c. milk (1% milk)

    Recipe



    Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 1/2 c. Monterey Jack cheese, 1 ½ c. cheddar cheese, sour cream, half of the onion and 6 T. green chilies. In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 c. in a greased 13”x9”x2” 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 cheese’s. Bake 10 minutes longer or until cheese is melted.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â