MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken & Green Chile Stuffed Shells
Categories: Pasta, Poultry, Cheese, Chilies, Dairy
     Yield: 12 Servings

    12 oz Box jumbo pasta shells
    12 oz Cream cheese; softened
     3 c  Rotisserie chicken; shredded
     4 c  Monterey Jack cheese;
          - shredded, divided
     1 bn Green onions; chopped
   1/4 c  Butter; in cubes
   1/4 c  A-P flour
     2 ts Ground cumin
     1 ts Salt
   1/2 ts Pepper
     3 c  Chicken broth
     8 oz Sour cream
     8 oz Chopped green chilies
          - (2 cans)

 Set oven @ 375 F/190 C.

 Cook pasta shells according to package directions to al dente;
 drain and rinse in cold water.

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

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

 Cover and bake until bubbly, 25 minutes. Uncover, bake until cheese
 is browned, 10 to 15 minutes.

 Recipe by Donna Gribbins, Shelbyville, Kentucky

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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