1Boil chicken breasts until tender. Chop and place in skillet/pan. Mix together both seasoning packets with water; pour over chicken and toss. Add cream cheese and cook on medium heat until cream cheese has melted. Set aside.
2Boil pasta shells according to package directions; drain and toss with butter.
3Preheat oven to 350 degrees. Thinly coat bottom of 9x13” baking pan with 1/4 cup taco sauce.
4Stuff each shell with meat filling, careful not to overfill (about 2 tablespoonfuls). Place each shell on top of taco sauce in pan, making sure they touch. Drizzle more taco sauce over top of each filled shell.
5Top with 2 cups cheese. Bake until cheese is melted. Remove from oven. Crush tortilla chips to make about 1 cup (more if you like) and sprinkle over shells. Top with 1 cup of cheese. Bake again until top layer of cheese is melted.
6Serve with your favorite taco toppings.
A 9x13” pan will fit about 25 shells.
You can substitute the chicken for 2 pounds of lean ground beef.