Tired of Stuffing These the Regular Way? Try Shells This Way Instead For a Kick!

Check out what my friends at Busy at Home had to say about this Mexican Stuffed Shells casserole:

It was pretty good. I recommend only one block of cream cheese, maybe 1 1/2 , and no chicken broth. it was extremely runny. We added corn to ours.

 

I just made these and they are in the refrigerator ready to pop in the oven for dinner tonight. The stuffing IS that good that I ate almost a fourth of it while stuffing. The stuffing alone would make an excellent dip for tortilla chips.

Ingredients

4 cups Tyson chicken breast, cooked and chopped

1 can Green Giant black beans, rinsed and drained

6 green onions, diced

½ each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced

3 (8 oz.) blocks Philadelphia cream cheese, softened (not melted)

2 cans Hunts diced tomatoes with chiles (don’t drain)

¼ – ½ cup College Inn chicken stock

1 tsp McCormick cumin

1½ cups Kraft sharp cheddar cheese, shredded

1 cup of Old El Paso picante sauce

38 large Barilla pasta shells, cooked al dente

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: This filling is so amazingly good it can be used in taco shells, as dip and a variety of other Mexican style dishes.

Thank you to Busy-at-Home for this awesome recipe!