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1
Preheat oven to 350*
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2
Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer)
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3
Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken.
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4
Drain chicken well and separate with a fork or your fingers.
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5
In a large bowl mix 1 1/2 cups monterey jack cheese, 1 1/2 cups cheddar cheese, sour cream, chilies and half the diced onion if you are using it into the chicken.
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6
Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion.
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7
Mix it all up with a fork.
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8
Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish
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9
Drain manicotti and rinse under cold water.
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10
I found that if you lay them out on a cutting board or platter individually that they will not stick together so badly and will stuff easier.
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11
It's stuffin' time!
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12
It is easier to stuff manicotti shells little by little and only halfway up....
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13
.....then flip it around and do it again.
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14
As you fill the manicotti, add them to your baking dish until you are packed in.
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15
(I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done)
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16
Top with remaining salsa mixture.
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17
Cover with foil and bake at 350* for 30 mins
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18
Remove the foil and now add the rest of your cheeses (1/2 C of cheddar and 1/2 C of monterey jack) and bake for another 10 mins or until cheese is melted (or browned like a real person eats it)
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19
This is the beauty of the entire pan.
