Mexican Chicken Stuffed Shells

wpid-20140602_174013.jpg

 

I made these Mexican Chicken Stuffed Shells for dinner for my family last night and it was a huge hit.  I’m glad I have another batch in the freezer for an easy meal for later!
Here is what you will need:

5.0 from 1 reviews
Mexican Chicken Stuffed Shells
Cook time: 
Total time: 
 
Ingredients
  • 4 cups chicken breast, cooked and diced
  • 1 can black beans, drained and rinsed
  • 6 green onions, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 (8 oz) blocked cream cheese, softened but not melted
  • 2 cans Rotel diced tomatoes and with chilies, undrained (I used the Kroger store brand)
  • ¼ cup chicken broth
  • 1 tsp cumin
  • 1½ cups sharp cheddar cheese, shredded (my family loves cheese so I didn't use exact measurements with this)
  • 2 cups salsa
  • 40 large pasta shells
Instructions
  1. Cook pasta shells in well salted, boiling water. Drain the pasta and set aside while you make the filling.
  2. For the filling, add diced chicken, drained black beans, green onions, diced peppers and cumin into a LARGE mixing bowl. Mix well.
  3. In a separate mixing bowl, mix the cream cheese, chicken broth, and undrained Rotel. When thoroughly combined, (if you don't mind getting your hands a bit messy I found it easier to mix with my hands) pour it over the chicken mixture and mix well.
  4. You will need two 9 x 13" baking pans. Spread ¾ cup salsa in the bottom of each baking dish.
  5. Using a spoon, fill each of your cooked pasta shells with the chicken mixture, setting them into the salsa-covered dish. Continue until all shells are filled and arranged in the pans.
  6. (The box of shells I bought had a few more then 40 shells and I had enough filling to use them all)
  7. When the baking dishes are full, drizzle the shells with the remaining salsa (1/4 cup per dish) and then sprinkle with the shredded cheddar cheese.
  8. Bake at 350 for about 30 min.
  9. I baked one dish and wrapped the other and put it in the freezer for another night. When your ready to eat it, pull it out of the freezer 24 hours in advance and let it thaw in the fridge. Bake at 350 for 30 minutes.

 

Print Friendly, PDF & Email

Comments

  1. Abby Murphy says:

    I made these tonight!! Yummy!!!! Thanks for sharing!!!!

Speak Your Mind

*

Rate this recipe: