• 1 package (8 oz.) manicotti shells
• 2 cups cubed cooked chicken
• 2 cups (8 oz.) shredded Monterey Jack cheese, divided
• 1 1/2 cups (6 oz.) shredded cheddar cheese
• 1 cup (8 oz.) sour cream
• 1 small onion, diced, divided
• 1 can (4 oz.) chopped green chilies, divided
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1 cup salsa
• 2/3 cup milk

Cook manicotti according to package directions.  Meanwhile, in a large bowl, combine the chicken. 1 1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.

In another bowl, combine the soup, salsa, milk and remaining onion and chilies.  Spread 1/2 cup in a greased 13″ x 9″ baking dish.

Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture.  Arrange over sauce in baking dish.  Pour remaining sauce sauce over shells.

Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with remaining Monterey Jack cheese.  Bake 10 minutes longer or until cheese is melted.