Chicken & Green Chile Stuffed Shells is a savory, flavor-packed casserole that’s easy to make and perfect for cozy dinners. With creamy cheese, tender chicken, shredded Monterey Jack, and a kick from green chiles, this dish wins on both simplicity and taste. In just a few steps, you’ll assemble jumbo pasta shells stuffed with a luscious chicken-cream cheese mix, topped with a zesty, cheesy sauce. Baked to bubbling perfection, it’s a hearty dish that your family and friends will love—and you’ll love how effortlessly it comes together. Ready to dive in?
Why You’ll Love This Chicken & Green Chile Stuffed Shells
You’ll fall in love with these stuffed shells for their creamy texture, bold flavors, and satisfying comfort-food feel. The combination of shredded rotisserie chicken and tangy green chiles brings a southwestern twist to a traditional pasta bake. It’s cheesy, hearty, and ideal for meal prep or sharing at gatherings. Even better? It’s approachable for cooks of all levels, using familiar ingredients and clear, step-by-step instructions. Whether you’re cooking for the week or entertaining, this dish delivers warmth and flavor with minimal fuss.
Ingredients
- 1 package (12 oz) jumbo pasta shells
- 12 oz cream cheese, softened
- 3 cups shredded rotisserie chicken
- 4 cups shredded Monterey Jack cheese, divided
- 1 bunch green onions, chopped
- ¼ cup butter, cubed
- ¼ cup all-purpose flour
- 2 tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
- 3 cups chicken broth
- 1 cup sour cream
- 2 cans (4 oz each) chopped green chiles
Step‑by‑Step: How to Make Chicken & Green Chile Stuffed Shells
- Preheat the oven to 375 °F.
- Cook the jumbo shells in salted boiling water until al dente, drain, and rinse under cold water to stop cooking.
- Make the filling: In a large mixing bowl, whip the softened cream cheese for around 2 minutes until it becomes creamy and lump-free. Stir in shredded chicken, 1½ cups Monterey Jack, and chopped green onions until well combined.
- Stuff the shells: Spoon the chicken-cheese mixture into each pasta shell and arrange them in a greased 15×10‑inch baking dish.
- Create the sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour, cumin, salt, and pepper until the mixture forms a smooth paste, or roux. Gradually whisk in chicken broth, bringing it to a boil and cooking until thickened (about 1–2 minutes). Remove from heat.
- Finish the sauce: Whisk in sour cream and stir in chopped green chiles and 1 cup of Monterey Jack cheese until melted and combined.
- Drizzle the sauce: Pour the rich, cheesy green chile sauce evenly across the filled pasta shells.
- Top with cheese: Sprinkle the remaining 1½ cups of shredded Monterey Jack over the top.
- Bake covered for 25 minutes, until sauce is bubbly.
- Finish baking: Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted and beautifully golden on top.
- Cool and serve: Allow to rest for a few minutes before serving—you want the sauce to set slightly for easy plating.
Helpful Tips
- Pasta tip: Avoid overcooking the shells—they should be al dente and sturdy enough to hold the filling without tearing.
- Softening the cream cheese to room temperature ensures a smooth filling without lumps.
- Use high-quality rotisserie chicken for depth of flavor and convenience.
- Adjust the heat level by choosing mild or hot green chiles based on your taste.
- If the sauce seems too thick before baking, stir in a splash of chicken broth; if too thin, simmer a bit longer.
- Shred your own Monterey Jack for better melting performance and taste.
Substitutions And Variations
- Cheese swap: Use pepper jack instead of Monterey Jack for more spice, or cheddar for a sharper flavor.
- Protein variations: Replace rotisserie chicken with shredded turkey or cooked pulled pork.
- Vegetarian option: Omit chicken and stir in sautéed mushrooms, spinach, or black beans for texture and protein.
- Lower-fat version: Swap sour cream with Greek yogurt, use light cream cheese, and reduce cheese amounts.
- Add-ins: Stir in diced poblano peppers, cilantro, or jalapeños for extra freshness and heat.
- Spice alternate: Instead of cumin, use chili powder or smoked paprika for a different smoky note.
Storage Instructions
- Storing leftovers: Transfer leftovers to an airtight container or tightly wrap the baking dish, then refrigerate for up to 3–4 days.
- To freeze: Bake as directed, allow to cool, then wrap the entire baking dish (or portion into freezer-safe containers). Freeze for up to 2 months.
- To reheat: Thaw overnight in the fridge, then bake at 350 °F (175 °C) until warmed through (~20 minutes). Alternatively, microwave individual servings on medium-high heat for 2–3 minutes, stirring midway.
Nutritional Information
Per 3 stuffed shells: ~501 calories, 32 g fat (18 g saturated), 117 mg cholesterol, 872 mg sodium, 27 g carbohydrates (3 g sugars, 2 g fiber), 26 g protein. Diabetic Exchanges: 2 starch servings.
Nutrition may vary slightly if ingredient brands differ or substitutions are made.
Serving Suggestions
- Side dishes: Serve with a crisp green salad, corn salsa, or cilantro-lime slaw to balance the creaminess.
- Bread: Garlic bread or warm corn tortillas pair nicely for scooping up sauce.
- Toppings: Add a finishing touch with fresh green onions, chopped cilantro, or a dollop of sour cream for extra flavor.
- Beverages: Choose a chilled cerveza, margarita, or sparkling water with lime to complement the flavors.
Frequently Asked Questions About Chicken & Green Chile Stuffed Shells
Can I assemble this ahead of time?
Yes! You can prepare the stuffed shells and sauce up to a day in advance. Store them separately in the refrigerator. When ready to bake, combine and follow the baking instructions—adding a few extra minutes if coming straight from the fridge.
What kind of green chiles should I use?
Most canned green chiles are mild, unless specifically marked as “hot.” For more depth, try using roasted Hatch chiles if you can find them—they add a rich, earthy flavor with a customizable heat level.
Can I make this gluten‑free?
Absolutely. Use gluten‑free jumbo shells or a suitable pasta substitute and swap in gluten‑free flour for the roux. Be sure your chicken broth is gluten‑free as well.
How spicy does it get?
With standard mild green chiles, the dish has subtle warmth and bright flavors without overwhelming heat. For more spice, use hot chiles or add diced jalapeños. You can also serve with your favorite salsa or a splash of hot sauce on the side.
Can I reduce the sodium?
Yes. Choose low-sodium broth and canned chiles, and reduce added salt to ½ teaspoon or less. You can also lower the sodium by using a lower-sodium cheese or reducing the cheese quantity slightly.
Is it freezer-friendly after baking?
Yes—bake fully, then cool, wrap airtight, and freeze. Reheat covered at 300–325 °F until warmed through (about 30–40 minutes from frozen), then uncover to melt cheese finish.
Chicken & Green Chile Stuffed Shells
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Chicken & Green Chile Stuffed Shells are loaded with creamy cheese, shredded chicken, and zesty green chiles, all baked to bubbling perfection under a rich, savory sauce. This easy, flavorful meal is a family favorite and a weeknight win.
Ingredients
1 package (12 oz) jumbo pasta shells
12 oz cream cheese, softened
3 cups shredded rotisserie chicken
4 cups shredded Monterey Jack cheese, divided
1 bunch green onions, chopped
¼ cup butter, cubed
¼ cup all-purpose flour
2 tsp ground cumin
1 tsp salt
½ tsp pepper
3 cups chicken broth
1 cup sour cream
2 cans (4 oz each) chopped green chiles
Instructions
Preheat oven to 375°F.
Cook jumbo shells in salted boiling water until al dente. Drain and rinse under cold water.
In a large bowl, beat softened cream cheese until smooth. Stir in chicken, 1½ cups cheese, and green onions.
Fill each shell with the chicken mixture and arrange in a greased 15×10-inch baking dish.
Melt butter in a saucepan. Whisk in flour, cumin, salt, and pepper to form a roux. Gradually add chicken broth and bring to a boil.
Remove from heat, stir in sour cream, green chiles, and 1 cup cheese.
Pour sauce over stuffed shells and top with remaining 1½ cups cheese.
Cover and bake 25 minutes. Uncover and bake an additional 10–15 minutes until cheese is golden.
Cool slightly before serving.
Notes
Use mild or hot green chiles depending on your heat preference.
Make ahead: assemble the day before, refrigerate, and bake when ready.
Freeze fully baked for up to 2 months; reheat at 325°F until hot.
Swap pepper jack or cheddar for variation.
Greek yogurt works great in place of sour cream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 501
- Sugar: 3g
- Carbohydrates: 27g
- Protein: 26g
Conclusion
Chicken & Green Chile Stuffed Shells is a creamy, cheesy, and flavorful dish that’s both comforting and easy to prepare. Thanks for trying the recipe—I genuinely hope you enjoy every bite. Whether you’re cooking for family, meal prepping for the week, or sharing at a potluck, this hearty dish brings warmth and satisfaction to the table. The ease of prep, bold southwestern flavors, and gooey cheese make it a favorite in my kitchen—and I’d love for it to become one in yours too. Happy cooking, and thanks for being part of our food-loving community. Enjoy!