Ingredient List
  • 1 cup salsa, divided
  • 10 ounces medium shells
  • 2 cups chicken breast, cooked and diced or shredded
  • 1 can black beans, rinsed and drained
  • 3 green onions, diced
  • 1 bell pepper, diced (any color)
  • 1 teaspoon cumin
  • 12 ounces cream cheese, soften (not melted)
  • 1 can Rotel tomatoes, undrained
  • 1 cup sharp cheddar cheese
  • Preheat oven to 350°F. Coat the bottom of the 13×9 baking dish with ½ cup salsa.

  • Cook pasta shells in boiling water until al dente. Drain the pasta and add to baking dish.

  • In a medium mixing bowl, combine the cooked chicken, black beans, green onions, diced peppers, and cumin. Mix well.

  • In a separate medium mixing bowl, combine the softened cream cheese and undrained tomatoes with chiles. Thoroughly combine; then mix the cream cheese mixture with the chicken mixture.

  • Spread this combination on top of the cooked shells in the baking dish.

  • Drizzle the remaining salsa over the top. Then sprinkle shredded cheese on last.

  • Cover with foil, then bake for about 30 minutes, or until hot and bubbly.

Recipe Notes
  • This meal can easily be adjusted to serve any number of people by doubling or tripling the ingredients.

  • Cooking for 2? Make this according to the recipe, but bake half in an 8×8 baking dish and arrange the remaining ingredients in another 8×8 baking dish and freezer for later.

  • To freeze, complete all steps except for baking. Wrap casserole dish in foil and seal in a 2-gallon freezer bag. To bake, thaw completely in the refrigerator and then bake according to the recipe.

  • Still not sure about unstuffing your stuffed shells? No worries –  we’ve got a great Stuffed Shells recipe! Or would you like to learn a little bit more about where your shell noodles come from? Be sure to check out our Stories section with farmers across the U.S.! And be sure to check out our friends at the Wheat Foods Council.

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