3 Chicken breasts cooked and shredded
1 can black beans or 1 1/2 Cups cooked black beans
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1/2 bunch of cilantro finely chopped
1 tsp Cumin
1 tsp paprika
1 clove garlic minced
2 to 3 green onions chopped
1 box large pasta shells cooked to package directions
2 cups Salsa of any kind (I used a Restaurant Style version)
2 Cups Shredded Cheese (Colby Jack and Monterrey)
9x13 pan, sprayed with non-stick cooking spray. It can make extra if you don't overload first pan. I usually have an 8x8 pan ready so I can freeze it to have for another day.
I boiled my chicken breast in seasoned water (cumin, garlic salt, lime, salt and pepper, chicken stock) until white throughout. Then shredded it and put aside. Next cook pasta according to directions. Drain and then pour cold water over pasta to cool down so it is easy to handle.
Preheat oven to 350 degrees. Next prep your pan or pans. Combine first 9 ingredients (chicken through the onions) in a large mixing bowl. Next line your pan/pans with salsa. Next take a shell and stuff with chicken mixture and put in pan. Next repeat until you have filled all the shells. Last top with shredded cheese. Place 9x13 pan in preheated 350 degree oven for 45 minutes or until cheese is fully melted and the middle of the pasta shells are cooked through.
If you prepared an 8x8 pan to freeze cover with tin foil and place in freezer. When ready to use preheat oven to 350 and cook for 1 hr and 30 min or until cook through.
Enjoy! This is a great meal for when you want to have a second meal stocked in the freezer for a "rainy" day. The husband and kids love this dish and enjoy when we have it a second time!
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