For a family potluck, I was told to bring a pasta casserole. For these events, I usually make a lasagna. To switch things up, I modified my family’s favorite chicken chile lasagna into a stuffed shells dish. The creamy, cheesy recipe is now the new favorite! —Donna Gribbins, Shelbyville, Kentucky
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Test Kitchen Approved
Chicken & Green Chile Stuffed Shells
Prep Time
40 min
Cook Time
35 min
Yield
12 servings
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 12 ounces cream cheese, softened
- 3 cups shredded rotisserie chicken
- 4 cups shredded Monterey Jack cheese, divided
- 1 bunch green onions, chopped
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 1 cup (8 ounces) sour cream
- 2 cans (4 ounces each) chopped green chiles
Directions
- Preheat oven to 375°. 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 15×10-in. 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, 1-2 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, 10-15 minutes.
Nutrition Facts
3 stuffed shells: 501 calories, 32g fat (18g saturated fat), 117mg cholesterol, 872mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 starch.