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Not Really Mexican, Chicken Manicotti Recipe

Not Really Mexican, Chicken Manicotti Recipe
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Cooking Time : 30 minutes
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Prepare the ingredients before making Not Really Mexican, Chicken Manicotti in your home. Then, follow these steps below to serve Not Really Mexican, Chicken Manicotti for your family or friends.

Ingredients: Not Really Mexican, Chicken Manicotti

  • 1 manicotti shells (lg pasta shells work too)
  • 2 can chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,)
  • 2 cup shredded monterey jack cheese
  • 2 cup shredded sharp cheddar
  • 1 cup sour cream (8oz)
  • 1 small onion, diced (optional and I did not add this time)
  • 1 can chopped green chilies (4oz)
  • 1 can condensed cream of chicken soup, undiluted (10.75oz)
  • 1 cup salsa
  • 33/50 cup milk

How to Make Not Really Mexican, Chicken Manicotti

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Not Really Mexican, Chicken Manicotti in your home by yourself.

    Step 1
  • Preheat oven to 350*
  • Step 2
  • Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer)
  • Step 3
  • Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken.
  • Step 4
  • Drain chicken well and separate with a fork or your fingers.
  • Step 5
  • In a large bowl mix 1 1/2 cups monterey jack cheese, 1 1/2 cups cheddar cheese, sour cream, chilies and half the diced onion if you are using it into the chicken.
  • Step 6
  • Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion.
  • Step 7
  • Mix it all up with a fork.
  • Step 8
  • Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish
  • Step 9
  • Drain manicotti and rinse under cold water. I found that if you lay them out on a cutting board or platter individually that they will not stick together so badly and will stuff easier.
  • Step 10
  • It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up....
  • Step 11
  • .....then flip it around and do it again.
  • Step 12
  • As you fill the manicotti, add them to your baking dish until you are packed in. (I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done)
  • Step 13
  • Top with remaining salsa mixture.
  • Step 14
  • Cover with foil and bake at 350* for 30 mins
  • Step 15
  • Remove the foil and now add the rest of your cheeses (1/2 C of cheddar and 1/2 C of monterey jack) and bake for another 10 mins or until cheese is melted (or browned like a real person eats it)
  • Step 16
  • This is the beauty of the entire pan.
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