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1
First, shred the chicken off the cooked rotisserie chicken.
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2
Combine in a large bowl the shredded chicken, 1 can of cream of chicken soup, and diced green chiles.
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3
In a separate microwave-safe bowl, combine Velveeta cheese, water, and remaining can of cream of chicken soup.
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4
Melt the mixture in the microwave for 3 minutes.
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5
Add broccoli to the bowl when ingredients have melted.
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6
In a casserole dish, pour some of the mixture, enough to coat the bottom of your dish.
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7
Stuff each manicotti shell with the chicken mixture and lay them side-by-side in a casserole dish.
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8
Depending on how much you stuff each shell, you may or may not use all the shells in the box.
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9
After stuffing each shell, pour remaining melted cheese mixture on top of stuffed shells.
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10
The broccoli is optional, but it gets soft in this dish and is also cheesy, and may be a good way to sneak something green onto a childs plate.
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11
Cover dish in aluminum foil, and place in a preheated 400-degree oven.
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12
Bake for 25-30 minutes, or until pasta is cooked to desired tenderness.
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13
I also sometimes sprinkle Cajun seasoning into the chicken mixture and on top of the completed dish for some added spice for my husbandhe likes everything spicy.
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14
You could also sprinkle parmesan cheese on top to make it a little more Italian.
