Mexican Chicken Stuffed Shells

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Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party!

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Ingredients

  • 4 cups chicken breast, cooked and chopped
  • 1 can black beans, rinsed and drained
  • 6 green onions, diced
  • 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
  • 3 (8 oz.) blocks cream cheese, softened (not melted)
  • 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
  • 1/4 - 1/2 cup chicken stock
  • 1 tsp cumin
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup of picante sauce
  • 38 large pasta shells, cooked al dente

Preparation

Step 1

* Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed.

* Drain the pasta and set aside while you make the filling.

* Parboil, drain and shred enough chicken breast to make 4 cups. (Quick make-ahead tip...I always have homemade chicken stock and pre-cooked & shredded chicken bagged in my freezer.)

* To make the filling, mix shredded chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl.

* Thoroughly incorporate all the ingredients.

* In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles.

* When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)

* Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.)

* Reserve the final 1/4 cup, for later.

* Using a spoon, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan.

* Continue until all shells are filled and arranged in the pan.

* When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.

* Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

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