Cannelloni Or Manicotti With Chicken Recipes

CHICKEN ALFREDO MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
• Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
• For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
• For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
• Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

CANNELLONI OR MANICOTTI WITH CHICKEN

Steps:

• In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
• Allow to marinate for at least 30 minutes.
• In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
• Drain and cover kale with cold water; set aside.
• Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
• Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
• Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
• With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
• Process the chicken in short bursts until the cubes are finely chopped.
• Drain kale well, chop and add to the food processor.
• Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
• To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
• Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
• Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
• Add milk and return the liquid to boil, whisking frequently.
• Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
• In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons of olive oil.
• Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
• When done, transfer tubes to bowl of cold water.
• Preheat oven to 400 degrees F.
• Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
• In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
• Ladle the sauce over the cannelloni.
• Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
• Cover the casserole dish tightly with aluminum foil.
• Bake in preheated 400°F oven for 30 minutes.
• Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
• Serve immediately.
• You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
• You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.

CHICKEN CANNELLONI

Steps:

• To make chicken filling:.
• Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
• Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
• Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
• Add chicken and broth and beat until well mixed.
• This may be covered and refrigerated or frozen until ready to use.
• CHEDDAR SAUCE:.
• Melt butter in sauce pan, add flour and stir until smooth.
• Add chicken broth, stirring constantly. Add salt and pepper to taste.
• Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
• Prepare Hollandaise Sauce and add to cheddar sauce.
• Cook cannelloni shells according to package directions.
• When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
• Spoon a thin layer of sauce into two 9"x13" baking dishes.
• PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
• Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
• To make ahead: prepare the entire recipe to the baking stage and freeze.

CHICKEN MANICOTTI ALFREDO

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.

EASY CHICKEN STUFFED MANICOTTI

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.

CHICKEN BROCCOLI MANICOTTI

Steps:

• Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

SUPER-EASY CHICKEN MANICOTTI

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.

CHICKEN & SAUSAGE MANICOTTI

Steps:

• In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water., Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving., To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.

CHICKEN CANNELLONI WITH CREAM SAUCE

Steps:

• Sauce.
• in a saucepan melt butter.
• Stir in flour, salt, pepper and nutmeg.
• add hot milk and cook, stirring, till sauce is smooth and thickened.
• cook over low heat for 5 minutes, stirring occasionally.
• Filling:.
• in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
• Add chicken, salt, herbs, pepper and wine.
• Simmer till wine is reduced by half.
• Stir in 1/2 cup of the sauce.
• Preheat oven to 450.
• Cook cannelloni in boiling salted water for 8 minutes.
• Drain and rinse in cold water.
• on each cannelloni put 2 T of the filling and roll up.
• arrange 2 filled cannelloni in a butter au gratin dish for each serving.
• to remaining sauce add tomato sauce and cream. Stir to blend.
• Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
• bake in very hot oven for 10 minutes or till top browns.