A Recipe Share

I made this recipe for freezer club this month. I haven't had it yet, but while I was making it, I tasted the filling. It was really good!

Stuffed Mexican Chicken Shells
4 cups cooked, diced chicken breast
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) cream cheese, softened
2-14 oz. cans Rotel
1/4 cup chicken broth
1 tsp. cumin
1 1/2 cups sharp cheddar, shredded
2 cups salsa
40 large pasta shells

Cook pasta shells until al dente. If you cook them too long, they will be hard to fill.

Mix diced chicken, beans, onions, peppers and cumin in a large bowl. In another bowl mix cream cheese, broth, and undrained Rotel. When thoroughly mixed, pour over chicken mixture and mix well.

Spread 3/4 cup salsa in each of 2-9x13 pans. Fill pasta shells and arrange in pan. Drizzle remaining salsa over shells. Sprinkle with cheese. Cover tightly with foil and bake at 350 for 35-45 minutes until hot and bubbly.

You can freeze them. When ready to cook, just thaw in refrigerator overnight and bake as directed.