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Aunt Jan's Mexican Chicken Manicotti by Josie Shrader serves: 6

Great twist on manicotti.

Ingredients:

1 Pkg

Manicotti Shells

2 c.

Cubed cooked chicken

2 1/2 c

Shredded Monterey Jack cheese, divided

1 1/2 c

shredded Cheddar cheese

1 c

sour cream

1/3

medium onion, diced, divided

1 can

(4 oz) chopped green chilies, divided

2 can

cream of chicken soup, undiluted

1 1/2 cup

salsa

1 1/3 cup

milk

Directions:

Can use leftover cooked chicken.

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 1/2 cups monterey jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons of green chilies. In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 cup of the sauce (soup mixture) in a greased 9x13 baking dish.

Drain manicotti: stuff each with about 1/4 c. of the chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.

Cover with foil and bake at 350 degrees for 45 minutes. Uncover and sprinkle with remaining Monterey Jack cheese. Back 10 minutes longer or until cheese is melted.

Be careful not to over your manicotti. If your shells break, just put the seam-side down.