Ingredients
1 package (8 ounces) manicotti shells2 cups cubed cooked chicken2 cups shredded Monterey Jack cheese, divided1-1/2 cups shredded cheddar cheese1 cup sour cream1 small onion, diced, divided1 can (4 ounces) chopped green chilies, divided1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup salsa2/3 cup whole milk
Preparation
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 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 1/2 cup in a greased 13x9-in. baking dish.
Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful 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.
