Chile-Cheese Chicken Manicotti
- 1 (8oz) box Manicotti Shells
- 4 boiled Chicken Breasts
- 1/2 t. Salt
- 1/2 t. garlic salt
- 1/2 t. Rosemary leaves, crushed
- 8 oz. box Velveeta
- White Sauce
- Jar of Ol'Gringo Green Chile Sauce
- Cook manicotti following directions on box.
- Saute chicken in 3 tbsp. oil, add spices. Remove from heat.
- Add 4 oz. of the Velveeta cheese (melted) and Ol'Gringo sauce, stir.
- Layer in casserole dish.
- Pour white sauce over stuffed manicotti.
- Cover with remaining 4 oz. of cheese, thinly sliced.
- Garnish with strips of green chile and pimientos, if desired.
- Place in oven until cheese browns.
|
