Wednesday, May 25, 2011

Mexican Chicken Manicotti

Oh Em Gee!  This stuff was ahhhmazzzing!  It's like Creamy Chicken Enchiladas, but with Manicotti Noodles.  Wow!  You've got to trust me on this one, you've got to make this dish right ASAP!  One of our friends posted it on her facebook awhile back, and I've had it on my "to try" list forever now, and finally made it the other night.  I have no clue what I was waiting on!  I saw her at the store and told her I was going to give it a try.  These are her exact words "Oh you're going to be addicted to that stuff!!"  And she was right, and I don't even care to know the calories, because it's so worth every bite!

Ok, my mouth is watering just typing about it, so now on to the recipe!

1 pkg Manicotti shells
2 cups Chicken, cooked and chopped (I used 2 chicken breasts, so it was a little more than 2 cups)
2 cups shredded Monterrey Jack Cheese, divided (I used Pepper Jack instead)
1.5 cups shredded Cheddar Cheese
1 cup Sour Cream
1 small onion, diced (I used 1/2 of a medium, it was plenty)
1 can (4oz) chopped Green Chilies, divided
1 can Cream of Chicken Soup
1 cup Salsa
2/3 cup Milk

Ingredients (minus chicken)

1. In a large pot, bring water to a bowl, add in Manicotti Shells and cook as directed on package (7 minutes was perfect).  Drain off water.

2. In a skillet, put a little oil in, and cook the Chicken Breasts on Medium High heat until cooked through.

3. In a large bowl, combine the following: Chicken, 1.5 cup Monterrey Jack Cheese, all of the Cheddar Cheese, Sour Cream, 1/2 Onion, 1/2 can of Green Chilies.  Stir the mixture together.

4. In a medium bowl, combine the following: Cream of Chicken soup, Salsa, Milk, remaining Onion and Green Chilies. Stir the mixture together (doesn't look good, but it's me!)

5. Grease 13x9 casserole dish, and pour in 1/2 of the Soup/Salsa mixture into the bottom

6. Take about 1/4 cup of the Chicken mixture (or a good spoonful) and stuff it into the shells. Please note: it's actually easier to open the noodle up, put the mixture in the middle, and then close the noddle back up. Don't even worry about stuffing the noodles the other way, it's messier, but much easier!

Crack the noodle in half...much easier!

and fill!
7. After stuffing the Manicotti's, place into casserole dish and pour in remaining Soup/Salsa mixture over the noodles.

8. Cover with foil and bake for 30 minutes at 350*.
9. Take out of oven, uncover, cover with remaining Monterrey Jack cheese, and bake for an additional 10 minutes.

This makes a lot, especially for 2 people!  So be prepared to keep wanting good!

Linking up too...
At Home With Haley
It's A Blog Party
The Girl Creative
Today's Creative Blog
Peas & Crayons - What I Ate Wednesday
The Shabby Chic Cottage
What Allie's Making Now
Somewhat Simple
Paisley's Passions
Not So Homemade
Lovely Crafty Home
Just a Girl
The Sisters of the Wild West
Polka Dots on Parade
Little Brick Ranch - Foodie Friday
This Chick Cooks