Mexican Stuffed Shells

Ingredients:

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

Preparation:

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.