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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

... I hate people who are not serious about meals. It is so shallow of them.
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