Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) manicotti shells

  2. 2 cups cubed cooked chicken

  3. 2 cups (8 ounces) shredded Monterey Jack cheese, divided

  4. 1-1/2 cups (6 ounces) shredded cheddar cheese

  5. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  6. 1 small onion, diced, divided

  7. 1 can (4 ounces) chopped green chilies, divided

  8. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  9. 1 cup salsa

  10. 2/3 cup milk

Instructions Jump to Ingredients ↑

  1. 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 remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful 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. Yield: 7 servings.


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