Cheesey Mexican Shells.

This sounds like a lot when you read what the recipe needs! But remember when I make stuff I have a (greedy) husband, and 3 good eating children to cook for (as well as myself and a baby!)

What you need:

500g Large Pasta Shells
300g shredded (cooked) chicken
1 jar salsa

For the sauce: 
1 tub soft cheese
1 handful grated cheese
1 jars of dipping salsa
290ml chicken stock

Grated cheese

First start of cooking your pasta.
Whilst the pasta is cooking make your sauce in a blender. Mix 1 jar of salsa, the cream cheese, cheese and chicken stock until creamy thin. (If too thick add extra stock.) 
Then make your filling in a separate bowl combine the chicken and 1 jar of salsa, when the pasta is ready combine the 2 together.
Pour over the sauce and make sure it is well distributed then top with grated cheese and cook in the oven for 30 minutes.