Chicken Mexican Stuffed Shells
Cheesy chicken-stuffed jumbo shells baked until hot and bubbly for a simple, crowd-pleasing dinner.
Servings: 6 servings
Ingredients
- 12 ounces jumbo pasta shells about 1 box
- 3 cups rotisserie chicken chopped
- 2 tablespoons taco seasoning
- 12 ounces cream cheese about 1½ bricks, room temperature
- 4 green onions sliced
- 1 cup frozen corn thawed
- 1 cup salsa
- 2 cups shredded Mexican cheese blend divided
- sour cream for garnish, optional
- cherry tomatoes for garnish, optional
- fresh cilantro for garnish, optional
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions.
- Drain the shells in a colander and rinse briefly with cold water to stop cooking; set aside to cool enough to handle.
- In a large bowl, combine the chopped rotisserie chicken, taco seasoning, room-temperature cream cheese, sliced green onions, thawed corn, salsa, and ½ cup of the shredded Mexican cheese blend; mix until evenly combined.
- Stuff each cooled shell with the chicken mixture and place them seam-side up in the prepared baking dish in a single layer.
- Sprinkle the remaining 1½ cups shredded Mexican cheese blend evenly over the filled shells.
- Bake for 15–20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish with sour cream, halved cherry tomatoes, and fresh cilantro if desired, then serve.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Colander
- Large Mixing Bowl
- Spatula or spoon
Notes
- Let shells cool before stuffing to avoid burning your hands.
- Hold each shell firmly when filling to prevent tearing.
- You can freeze the unbaked assembled dish for up to 1 month.
- Thaw overnight before baking.
- Bake from thawed at 350°F for 30–40 minutes.
- Nutritional information excludes optional toppings.