Southwestern Small Shells with Chicken and Corn

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Mueller's Small Sea Shells
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Prep Time: 10 min
Cook Time: 30 min
Serves: 4

Ingredients

8 oz (1/2 package) Mueller’s® Small Sea Shells
1 tbsp olive oil
5 oz (1/2 of 10 oz package) cookedchicken breast strips, diced
2 tsp flour
1 cup whole milk
1-1/2 cups shredded Monterey Jack cheese, divided
1 cup frozen corn, thawed and drained
1/3 cup thick and chunky salsa
1 can (4 oz) chopped green chilies, optional

Directions

• Preheat oven to 350°F.
• Cook and drain Small Sea Shells according to package directions.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken and cook about 1 minute or until heated through.
• Sprinkle with flour and stir while cooking for 1 more minute.
• Reduce the heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
• Remove from heat; add 3/4 cup cheese, corn, salsa and green chilies, if desired.
• Add hot pasta and mix well.
• Spoon into lightly greased baking dish.
• Sprinkle remaining cheese over top.
• Bake for 20-25 minutes.

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