Southwestern Shells with Chicken and Corn

Southwestern Shells with Chicken and Corn

I got this recipe from Suezanne Teel

(I had 2 boxes of Pasta Roni Shells and White Cheddar which I used instead of the shells, milk and cheese, and I served it with broccoli and rolls.~ KP)

12 oz. Pkg shells (small)

1 lb. Boneless skinless chicken breasts, cut into small pieces

1 1/2 C. Whole milk (not 2% or fat free)

2 C. Shredded Monterey jack or Mozzarella cheese

1 1/2 C. Frozen corn, thawed and drained

1 can diced tomatoes with green chiles

Heat oven to 350 degrees.

Cook and drain pasta according to pkg directions.

Heat 1 Tbsp. Olive oil in a large skillet over medium-high heat Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for one more minute. (to create a kind of light breading on the chicken) Reduce the heat and slowly add the milk. Cook for about 5 min. Or until the milk starts to thicken. Remove from heat.

Add 1 cup of cheese, corn, tomatoes/chiles. Then stir in pasta.

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

I also crushed some cool ranch Doritos over the top just to give it some texture. Overall, this was super easy to make and it was DELICIOUS!

~ Kimberly Pueblo