MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Green Chile Stuffed Shells
Categories: Pasta, Poultry, Cheese, Chilies, Dairy
Yield: 12 servings

12 oz Box jumbo pasta shells
12 oz Cream cheese; softened
3 c Shredded rotisserie chicken
4 c Shredded Monterey Jack
- cheese; divided
1 bn Green onions; chopped
1/4 c Butter; in cubes
1/4 c A-P flour
2 ts Ground cumin
1 ts Salt
1/2 ts Pepper
3 c Chicken broth
8 oz Sour cream
8 oz (2 cans) chopped green
- chilies

Set oven @ 375ºF/190ºC.

Cook pasta shells according to package directions to al
dente; drain and rinse in cold water.

In a large bowl, beat cream cheese for 2 minutes. Beat
in chicken, 1 1/2 cups Monterey Jack cheese and green
onions. Spoon cheese mixture into pasta shells; place in
a greased 15" X 10" baking dish.

In a small saucepan, melt butter over medium heat. Whisk
in flour, cumin, salt and pepper until smooth. Gradually
whisk in chicken broth. Bring to a boil. Cook and stir
until thickened, 1-2 minutes. Remove from heat, whisk in
sour cream. Stir in green chiles and 1 cup Monterey Jack
cheese; pour over shells. Sprinkle with remaining 1-1/2
cups cheese.

Cover and bake until bubbly, 25 minutes. Uncover, bake
until cheese is browned, 10-15 minutes.

Donna Gribbins, Shelbyville, Kentucky

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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