Cheesy Chicken Manicotti

First, shred the chicken off the cooked rotisserie chicken. Combine in a large bowl the shredded chicken, 1 can of cream of chicken soup, and diced green chiles.

In a separate microwave-safe bowl, combine Velveeta cheese, water, and remaining can of cream of chicken soup. Melt the mixture in the microwave for 3 minutes. Add broccoli to the bowl when ingredients have melted. In a casserole dish, pour some of the mixture, enough to coat the bottom of your dish.

Stuff each manicotti shell with the chicken mixture and lay them side-by-side in a casserole dish. Depending on how much you stuff each shell, you may or may not use all the shells in the box. After stuffing each shell, pour remaining melted cheese mixture on top of stuffed shells.
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 child’s plate.

Cover dish in aluminum foil, and place in a preheated 400-degree oven. Bake for 25-30 minutes, or until pasta is cooked to desired tenderness.

I also sometimes sprinkle Cajun seasoning into the chicken mixture and on top of the completed dish for some added spice for my husband—he likes everything spicy. You could also sprinkle parmesan cheese on top to make it a little more Italian.