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Southwestern Shells with Chicken and Corn

3,545 views · Published 13 March 2012 · 6:15 · Indexed 18 October 2026

Channel: CookingAndCrafting · 2012 · Howto & Style

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16 ounces shell pasta
    2 tablespoon olive oil
    3/4 lb boneless skinless chicken breast , cut into 1/2 inch strips
    2 tablespoons flour
    2 cups milk
    2-1/2 cups shredded monterey jack cheese , divided
    2 cups frozen corn , thawed and drained
    3/4 cup thick & chunky salsa
    1-1/2 (4 ounce) can chopped green chilies

Directions:


    Preheat oven to 350 degrees.

    Cook and drain pasta according to package directions.

    Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.

    Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.

    Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.

    Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.

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