Rooster & Inexperienced Chile Stuffed Shells

For a household potluck, I used to be informed to convey a pasta casserole. For these occasions, I often make a lasagna. To change issues up, I modified my household’s favourite hen chile lasagna right into a stuffed shells dish. The creamy, tacky recipe is now the brand new favourite! —Donna Gribbins, Shelbyville, Kentucky

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Prep Time
40 min

Cook dinner Time
35 min

Yield
12 servings

Elements

1 bundle (12 ounces) jumbo pasta shells
12 ounces cream cheese, softened
3 cups shredded rotisserie hen
4 cups shredded Monterey Jack cheese, divided
1 bunch inexperienced onions, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons floor cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups hen broth
1 cup (8 ounces) bitter cream
2 cans (4 ounces every) chopped inexperienced chiles

Instructions

Preheat oven to 375°. Cook dinner pasta shells in keeping with bundle instructions to al dente; drain and rinse in chilly water.
In a big bowl, beat cream cheese for two minutes. Beat in hen, 1-1/2 cups Monterey Jack cheese and inexperienced onions. Spoon cheese combination into pasta shells; place in a greased 15×10-in. baking dish.
In a small saucepan, soften butter over medium warmth. Whisk in flour, cumin, salt and pepper till clean. Steadily whisk in hen broth. Deliver to a boil. Cook dinner and stir till thickened, 1-2 minutes. Take away from warmth, whisk in bitter cream. Stir in inexperienced chiles and 1 cup Monterey Jack cheese; pour over shells. Sprinkle with remaining 1-1/2 cups cheese.
Cowl and bake till bubbly, 25 minutes. Uncover, bake till cheese is browned, 10-Quarter-hour.

Vitamin Details

3 stuffed shells: 501 energy, 32g fats (18g saturated fats), 117mg ldl cholesterol, 872mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 starch.