A new recipe I recently tried led to an addition to my go-to list. Though I did a few adaptations to the original, it seems to be plenty adaptable, and I encourage you to suit it to your tastes.
Here's my milder adaptation from Taste of Home's Contest Winning Annual Recipes 2006
1 package (8oz) Large shell pasta
2 C cubed cooked chicken
1 1/2 cups shredded Monterey Jack cheese
1 1/2 C shredded cheddar cheese
1/2 C shredded zucchini (optional)~ a great way to hide more veggies!
1 C sour cream
1 can (4 oz) chopped tomatoes with green chiles
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 C salsa
2/3 C milk
First cook the shell pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, all cheese, zucchini, sour cream, and about 6 T. of the tomatoes with chilies. In another bowl, combine soup, salsa, milk and remaining chilies. Spread 1/2 C in a greased 13-in. x 9-in. x 2-in. baking dish.
Drain shell pasta; proceed by stuffing pasta (full) with chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Lastly, cover and bake at 350 deg. for 40 minutes. If desired, uncover and sprinkle with more cheese, then bake longer to melt cheese. Pretty, but not necessary.
Can be prepared ahead and baked the next day. May need bake time adjusted if coming straight from refrigeration. Enjoy!
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