Not Really Mexican, Chicken Manicotti

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Not Really Mexican, Chicken Manicotti. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Not Really Mexican, Chicken Manicotti is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Not Really Mexican, Chicken Manicotti is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Not Really Mexican, Chicken Manicotti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not Really Mexican, Chicken Manicotti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Not Really Mexican, Chicken Manicotti estimated approx 30 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Not Really Mexican, Chicken Manicotti using 10 ingredients and 16 steps. Here is how you can achieve it.

I was screwing around one day and wanted pasta, but I'm not a huge tomato fan. I had all of these ingredients in particular on hand so, I just went for it. I prefer the rotisserie chicken and add a bit of minced jalapeño for added heat for my family.

Ingredients and spices that need to be Prepare to make Not Really Mexican, Chicken Manicotti:

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

Steps to make to make Not Really Mexican, Chicken Manicotti

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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So that is going to wrap it up with this exceptional food Recipe of Perfect Not Really Mexican, Chicken Manicotti. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!