Not Really Mexican, Chicken Manicotti

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Not Really Mexican, Chicken Manicotti. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Not Really Mexican, Chicken Manicotti is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. Not Really Mexican, Chicken Manicotti is something that I have loved my whole life. They're nice and they look wonderful.

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 get started with this particular recipe, we must first prepare a few components. You can cook Not Really Mexican, Chicken Manicotti using 10 ingredients and 16 steps. Here is how you can achieve that.

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 for this exceptional food How to Make Ultimate Not Really Mexican, Chicken Manicotti. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!