Creamy Salsa Chicken Stuffed Shells

Name: Creamy Salsa Chicken Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Cuisine: Mexican
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can corn, drained; 2 cups cooked shredded chicken; 8 ounces cream cheese, softened; 2 teaspoons minced garlic; 24 jumbo pasta shells; 2 cups shredded Mexican cheese blend; 1 (14.75 ounce) container red salsa, divided; 1 (8 ounce) container prepared guacamole, for serving; salt and black pepper to taste

Recipe GLPR6e8e42c72ea6a3

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Mexican

Main Course

40 min

218 cal

Servings: 24

Oven

Stovetop

SNAP eligible

Jumbo pasta shells filled with a creamy blend of seasoned chicken, black beans, corn, and cheese, then baked with salsa and topped with melted Mexican cheese. This crowd-pleasing dish is perfect for serving at gatherings and pairs wonderfully with guacamole on the side.

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Ingredients

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained

2 cups cooked shredded chicken

8 ounces cream cheese, softened

2 teaspoons minced garlic

24 jumbo pasta shells

2 cups shredded Mexican cheese blend

1 (14.75 ounce) container red salsa, divided

1 (8 ounce) container prepared guacamole, for serving

salt and black pepper to taste

Directions

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 10 minutes until tender. Drain the shells carefully and spread them on a wire rack or parchment paper to cool and prevent sticking.
While the pasta cooks, combine the shredded chicken, minced garlic, and softened cream cheese in a large skillet over medium heat. Stir continuously until the mixture becomes smooth and creamy, about 3–4 minutes.
Stir 1/2 cup of the red salsa into the chicken mixture, followed by the drained corn and black beans. Cook for 2 minutes until everything is well combined and heated through. Season with salt and black pepper to taste.
Pour the remaining 1/2 cup of salsa over the bottom of a 9x13 inch baking dish to create an even layer.
Carefully spoon the chicken and bean filling into each cooled pasta shell and arrange them in the baking dish, filled side up.
Spoon the reserved salsa evenly over the filled shells, then sprinkle the shredded Mexican cheese blend over the top.
Cover the baking dish tightly with aluminum foil. Bake at 375°F for 20 minutes until the filling is heated through and the cheese begins to melt.
Remove the foil and broil for 2–3 minutes if desired until the cheese is bubbly and lightly golden.
Remove from the oven and let rest for 2 minutes. Serve the shells warm with a dollop of guacamole on the side.

Comments

Grocery List Plus Editorial Staff4.25

This makes 24 shells (a freezer-friendly batch), but the 40-minute claim ignores boiling pasta and the time to stuff shells one by one—budget closer to 60 minutes if you're not racing. Ingredient costs are moderate: chicken thighs run $1.50–2.00/lb at Harris Teeter or Food Lion, cream cheese and salsa are staples everywhere, and Mexican cheese blends are stocked at all Charlotte chains. The real money is in guacamole, which adds $2–3 per batch and isn't essential since avocado is rarely reliably priced in winter; you can skip it or add a dollop to individual servings. This is a genuine weeknight casserole if you make it Sunday and freeze it, or serve it the same night; it reheats well in the oven. Not a special-trip recipe, not a budget-strain recipe, just honest work upfront.