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    You are in: Home / Recipes / Southwestern Shells With Chicken and Corn Recipe
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    Southwestern Shells With Chicken and Corn

    1/2 Photos of Southwestern Shells With Chicken and Corn

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef #870928's Note:

    This recipe is easy and tastes delicious. I found it on the box of Golden Grain seashell pasta. Hope you like it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook and drain pasta according to package directions.
    3. 3
      Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
    4. 4
      Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
    5. 5
      Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
    6. 6
      Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.

    Ratings & Reviews:

    • on December 15, 2009

      45

      This was really good! And it's very filling, too. I just finished a bowl of it, and I can barely move! I think next time I might add a 2.25-oz. can of sliced black olives for even more flavor, maybe some extra salsa as well. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2011

      45

      This recipe was made on 11/16/11 for the Universal Dishes/Child's Play Event in the Food Photo Forum,and most importantly mine and my SO's dinner.A few changes were made to the recipe,and they are as follows,instead of using 8 ounces of chicken I used 12.So,with that change 2 tablespoons of oil and 2 tablespoons of flour was used.While cooking the chicken, a bit of seasoned salt and pepper was sprinkled over the meat.About 8 ounces of dry pasta was cooked and it seemed to be plenty for this dish. I didn't have the monterey jack cheese,so a queso quesadilla cheese was used.And no frozen corn was avalible,so canned corn was drained and used.I baked it for just a few minutes longer than stated to get a more golden color to the cheese.After removing from the oven it seemed to a bit on the watery side, so I let it sit for a few minutes to " tighten up " and that did the trick. Both my SO and I thought it was pretty good. Thanks for posting and, " Keep Smiling :) "

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2009

      55

      First I woud like to thank you for trying one of my recipes (World' Easiest Lemonade Ice Cream Pie) and the lovely 5-star review. I am so glad you enjoyed it. To show my appreciation, I made one of your recipes. This dish is absolutely wonderful. Not only is it very easy to make, the flavors are wonderful and a great compliment to the chicken and pasta. I highly recommend this great comfort dish to everyone.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Southwestern Shells With Chicken and Corn

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 544.8
     
    Calories from Fat 166
    30%
    Total Fat 18.4 g
    28%
    Saturated Fat 9.3 g
    46%
    Cholesterol 66.2 mg
    22%
    Sodium 412.4 mg
    17%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.3 g
    13%
    Protein 30.0 g
    60%

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