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   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  Shredded rotisserie chicken   
         4 c  Shredded Monterey Jack   
              - cheese; 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 (2 cans) chopped green   
              - chilies   
       
     Set oven @ 375ºF/190ºC.   
        
     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" X 10" 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.   
        
     Donna Gribbins, Shelbyville, Kentucky   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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