Mexican Stuffed Shells

4 c cooked shredded chicken
1-2 cans rinsed black beans
6 green onions 
3 blocks of cream cheese
2 cans of Rotel
1 tsp cumin
1 1/2 c shredded cheese
1 jar of picante sauce
38 large pasta shells, cooked al dente

Mix chicken, black beans, green onions, and cumin in a large bowl.  Mix together with softened cream cheese and Rotel.  Spread picante sauce in bottom of 13 x 9 pans.  Fill shells with chicken mixture and place in picante sauce.  Drizzle remaining picante sauce and cheese over shells.  Bake covered at 350 for 30 min.  

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