MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Green Chile Stuffed Shells
 Categories: Pasta, Poultry, Cheese, Chilies, Dairy
      Yield: 12 Servings

     12 oz Box jumbo pasta shells
     12 oz Cream cheese; softened
      3 c  Rotisserie chicken; shredded
      4 c  Monterey Jack cheese;
           - shredded, divided
      1 bn Green onions; chopped
    1/4 c  Butter; in cubes
    1/4 c  A-P flour
      2 ts Ground cumin
      1 ts Salt
    1/2 ts Pepper
      3 c  Chicken broth
      8 oz Sour cream
      8 oz Chopped green chilies
           - (2 cans)

  Set oven @ 375 F/190 C.

  Cook pasta shells according to package directions to al dente;
  drain and rinse in cold water.

  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" baking dish.

  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 to
  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.

  Cover and bake until bubbly, 25 minutes. Uncover, bake until cheese
  is browned, 10 to 15 minutes.

  Recipe by Donna Gribbins, Shelbyville, Kentucky

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM