Mexican Chicken Manicotti
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 ½ cups (6 ounces) shredded cheddar cheese
1 cup (8 oz) sour cream
1 small onion, diced, divided
1 can (4 oz) chopped green chilies, divided
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 ½ cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread ½ cup in a greased 13x9 inch baking dish.
Drain manicotti; stuff each with about ¼ cup chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Yield: 7 servings