Easiest Way to Make Easy Not Really Mexican, Chicken Manicotti

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Not Really Mexican, Chicken Manicotti -

Not Really Mexican, Chicken Manicotti is our favorite weeknight dinner! This easy chicken can be on the table in 15 minutes! Need more easy chicken recipes to keep on hand for busy nights? I love this Not Really Mexican, Chicken Manicotti recipe and or this amazing sheet pan chicken! These chicken dinners are some of my go-to comfort food!

Not Really Mexican, Chicken Manicotti You can cook Not Really Mexican, Chicken Manicotti using 10 ingredients and 16 steps.

Not Really Mexican, Chicken Manicotti Ingredients

  1. Prepare 1 of manicotti shells (lg pasta shells work too).
  2. Prepare 2 can of chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,).
  3. You need 2 cup of shredded monterey jack cheese.
  4. You need 2 cup of shredded sharp cheddar.
  5. Prepare 1 cup of sour cream (8oz).
  6. You need 1 of small onion, diced (optional and I did not add this time).
  7. Prepare 1 can of chopped green chilies (4oz).
  8. Prepare 1 can of condensed cream of chicken soup, undiluted (10.75oz).
  9. Prepare 1 cup of salsa.
  10. You need 2/3 cup of milk.

Not Really Mexican, Chicken Manicotti instructions

  1. Preheat oven to 350*.
  2. Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer).
  3. Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken..
  4. Drain chicken well and separate with a fork or your fingers..
  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..
  6. Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion..
  7. Mix it all up with a fork..
  8. Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish.
  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..
  10. It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up.....
  11. .....then flip it around and do it again..
  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).
  13. Top with remaining salsa mixture..
  14. Cover with foil and bake at 350* for 30 mins.
  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).
  16. This is the beauty of the entire pan..

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I believe you can make great and tasty Not Really Mexican, Chicken Manicotti recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!