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Chicken & Green Chile Stuffed Shells

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.

CC Donna Gribbins, Shelbyville, KY

Prep: 40 min. • Bake: 35 min.

Makes: 12 servings

1 pkg. (12 oz.) jumbo pasta shells

12 oz. cream cheese, softened

3 cups shredded rotisserie chicken

4 cups shredded Monterey Jack cheese, divided

1 bunch green onions, chopped

1/2 cup butter, cubed

1/4 cup all-purpose flour

2 tsp. ground cumin

1 tsp. salt

1/2 tsp. pepper

3 cups chicken broth

1 cup sour cream

2 cans (4 oz. each) chopped green chiles

1. Preheat oven to 375°. Cook pasta according to package directions for al dente; drain and rinse in cold water.

2. In a large bowl, beat cream cheese for 2 minutes. Beat in the chicken, 1 1/2 cups Monterey Jack cheese and green onions. Spoon cheese mixture into pasta shells; place in a greased 15x10-in. baking dish.

3. In a small saucepan, melt butter over medium heat. Whisk in the flour, cumin, salt and pepper until smooth. Gradually whisk in chicken broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. 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.

4. Cover and bake for 25 minutes or until bubbly. Uncover and bake until cheese is browned, 10-15 minutes.

3 STUFFED SHELLS 501 cal., 32g fat (18g sat. fat), 117mg chol., 872mg sod., 27g carb. (3g sugars, 2g fiber), 26g pro.

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