CHICKEN MANICOTTI
When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.
SHORTCUT CHICKEN MANICOTTI
This is a wonderful recipe that uses uncooked manicotti noodles.
Provided by pie223
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
- In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
- In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
- Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3 g, Protein 33.2 g, SaturatedFat 14.3 g, Sodium 825.6 mg, Sugar 4.5 g
SUPER-EASY CHICKEN MANICOTTI
Super easy! No precooked noodles, just five ingredients and only three easy steps.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 7
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
- Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
- Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
SLOW-COOKER CHEESY CHICKEN MANICOTTI
This slow-cooker cheesy manicotti is easy enough for dinner anytime, but it's also delicious enough to be the shining star of your next get-together.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 7
Number Of Ingredients 9
Steps:
- In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
- Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
- Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 1/2 g
MEXICAN-STYLE CHICKEN MANICOTTI
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. -Larry Phillips, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.
Nutrition Facts : Calories 352 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
CHICKEN MANICOTTI
Very easy quick yet tasty dinner. My guest can never believe I made this myself, and my husband can't get enough.
Provided by Pieki2cute
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine parmesan and ricotta cheese, chicken and spices.
- Fill each manicotti shell with mixture.
- In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
- Now place filled manicotti shells in dish.
- Top with 4 pieces of mozzarella cheese.
- Now pour the rest of spaghetti sauce over the top.
- Place the other 4 slices of mozzarella cheese on top.
- Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
- Take the tin foil off and bake for another 5 or 10 minutes.
- Let cool for about 10 minutes before serving.
CHICKEN MANICOTTI ALFREDO
A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.
Provided by Jeff Ellison
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g
SPINACH CHICKEN MANICOTTI
Pepper and nutmeg spice up the rich sauce in this hearty pasta dish. I made this for my boyfriend on our first Valentine's Day. It was a big success-now we're married! -Amy Luce, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside. , Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce. , Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.
Nutrition Facts : Calories 372 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 866mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
SUPER EASY CHICKEN MANICOTTI
Make ahead a freeze, great to have on hand for weekdays. Or for a busy weekend. I usually make 2 freeze one.
Provided by Dancer
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
- Sprinkle garlic salt on chicken.
- Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
- Place shells on spaghetti sauce in dish.
- Pour remaining spaghetti sauce evenly over shells, covering completely.
- Sprinkle with olives and cheese. STOP HERE.
- TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil.
- and refrigerate no longer than 24 hours.
- TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.
- Freeze no longer than 1 month.
- TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees.
- Bake in covered baking dish about 1 hour, or until shells are tender.
- TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees.
- Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Nutrition Facts : Calories 361.3, Fat 14.6, SaturatedFat 5.9, Cholesterol 95.3, Sodium 1131.1, Carbohydrate 18.4, Fiber 1, Sugar 13.7, Protein 37.5
EASY CHICKEN STUFFED MANICOTTI
Chicken Alfredo, manicotti style.
Provided by Jessica P.
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
- Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
- Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 30.4 g, Cholesterol 96.9 mg, Fat 25.5 g, Fiber 1.5 g, Protein 35.2 g, SaturatedFat 10.2 g, Sodium 1666.1 mg, Sugar 3.8 g
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- Preheat oven to 350F. To a 9×13-inch baking dish (ceramic or glass preferred), add one jar of pasta sauce in an even, smooth, flat layer. Smooth sauce lightly with a spatula if necessary.
- To one manicotti shell, add about 3 strips of chicken. I find two strips slide in fairly easily and then the third strip I just stuff in however I can. I pack the shells very full with chicken. The exact amount of chicken used will vary based on thickness of chicken breasts, length of manicotti, length of chicken strips, etc. Place the stuffed shell in the center of the baking dish at the top of dish (on the short side of the dish).
- Repeat the stuffing process and continue to place shells down center of pan, then fill in on the sides. I comfortably fit 7 shells down the middle horizontally and 2 shells on each side, for a total of 11. Amount of shells used may vary based on exact baking dish size.
- After all the shells are in the baking dish, cover them with the second jar of pasta sauce, making sure to cover them completely. Exposed areas won’t cook and will simply turn hard and crunchy.
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- In a medium bowl combined shredded chicken, Ricotta cheese, Parmesan cheese, eggs and oregano. Add salt and pepper to taste and stir until well combined.
- Stuff each Manicotti with ¼ cup chicken mixture and place in a greased 9x13 pan. Continue rolling manicotti until all filled and in the pan.
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