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Dinner

Chicken & Green Chile Stuffed Shells

For a family potluck, I was told to bring a pasta casserole. For these events, I usually make a lasagna. To switch things up, I modified my family's favorite chicken chile lasagna into a stuffed shells dish. The creamy, cheesy recipe is now the new favorite!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 12 ounces cream cheese, softened
  • 3 cups shredded rotisserie chicken
  • 4 cups shredded monterey jack cheese, divided
  • 1 bunch green onions, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 1 cup sour cream
  • 2 cans (4 ounces each) chopped green chiles

Directions

  1. Preheat oven to 375°. Cook pasta shells according to package directions to al dente; drain and rinse in cold water.
  2. 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 15x10-in. baking dish.
  3. 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.
  4. Cover and bake until bubbly, about 25 minutes. Uncover, bake until cheese is browned, 10-15 minutes.