Recipe of the Week 3: Mexican Chicken Stuffed Shells

4 c. chicken breast, cooked & chopped
1 can black beans, rinsed & drained
6 green onions, diced
1/2 each of red, green, yellow & orange bell peppers, diced
3 (8 oz) pkg. cream cheese, softened, not melted
2 cans diced tomatoes with chiles, don't drain
1/4 - 1/2 c. chicken stock
1 tsp. cumin
1 1/2 c. sharp cheddar cheese, shredded
1 c. picante sauce
1-2 avocados, diced
1 can diced black olives
38 large pasta shells, cooked al dente

Cook pasta shells in well salted water until al dente.  While the shells are cooking make the filling.  Combine chicken, black bean, onion, peppers, and cumin in a large mixing bowl.  Mix together cream cheese, tomatoes and chicken stock and combine with chicken/vegetable mixture.  Mix until well combined.  Drain the pasta shells and begin to stuff with the chicken filling.  Spread 3/4 cup picante sauce in the bottom of a large baking dish.  Reserve the remaining 1/4 cup for later.  Using a spoon fill the shells and put them in the baking dish.  Continue until all the shells are used and arrange in the pan. When the pan is full, drizzle the shells with the remaining picante sauce and the sprinkle with cheddar cheese.  Cover the pan tightly with aluminum foil and bake at 350* for 30 minutes or until hot and bubbly.  Remove from oven and top with avocado and olives.
Any leftover filling can be used as a dip for tortilla chips, in a quesadilla or frozen for later use.

*This recipe came from Busy at Home.  I added the avocado and olives and it was wonderful with the addition.  I also used more salsa than specified.  This meal was able to feed a family of 4 and 2 missionaries until all were full and there were still leftovers.  This could easily have been made and frozen for another meal.

*I think the chicken and vegetables (without the cream cheese mixture) mixed together looked really good for a salad.  I didn't get to try it that way but I hope to soon.  I would use a nice vinaigrette on it and enjoy it with some bread and cheese.