Mexican Chicken Manicotti

Mexican Chicken Manicotti

Viola Goodwin

1 pkg (8oz) manicotti shells

2 cups cooked chicken, cubed

2 cups Monterey Jack cheese, shredded

1 ½ cups cheddar cheese, shredded

1 cup sour cream

1 small onion, diced, divided

1 can (4 oz) chopped green chilies, divided

1 can (10 3/4 oz) Cream of Chicken soup, undiluted

1 cup salsa

2/3 cup milk

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the hicken, 1 ½ 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 ½ c. in a greased 13x9 baking dish.

Drain manicotti: stuff each with about ¼ c. 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.  Serves 7 or 14. 

(Tip: I split the manicotti shells.  It makes them easier to stuff.)