Cheesy Chicken Manicotti Oamc Recipes

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CHICKEN MANICOTTI



Chicken Manicotti image

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

2 -3 chicken breasts, cooked and shredded
15 ounces ricotta cheese
1/2 cup freshly grated parmesan cheese
1 tablespoon oregano
1 tablespoon fresh parsley, chopped
1 teaspoon basil
1/2 teaspoon salt
8 manicotti, cooked
1 (16 ounce) jar of favorite spaghetti sauce
8 slices mozzarella cheese

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.

CHEESY CHICKEN MANICOTTI (OAMC)



Cheesy Chicken Manicotti (Oamc) image

This is a very modified version of recipe #120007. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.

Provided by Jadelabyrinth

Categories     Chicken

Time 2h25m

Yield 5 pans, 10-15 serving(s)

Number Of Ingredients 6

1 (28 1/2 ounce) bag breaded chicken tenders
3 (8 ounce) packages manicotti, uncooked
3 (26 ounce) jars spaghetti sauce
2 (8 ounce) bags shredded lowfat mozzarella cheese
1 (30 ounce) low-fat ricotta cheese
1 1/4 cups water

Steps:

  • Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
  • Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
  • Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
  • Fill in the ends of the manicotti with the remaining ricotta cheese.
  • Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
  • Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
  • Sprinkle with mozzarella cheese. STOP HERE.
  • TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
  • TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
  • TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
  • TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.

SLOW-COOKER CHEESY CHICKEN MANICOTTI



Slow-Cooker Cheesy Chicken Manicotti image

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

2 cups finely chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
1 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh basil leaves
14 uncooked manicotti shells (8 oz)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4 cup water
2 cups shredded mozzarella cheese (8 oz)

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

SUPER-EASY CHICKEN MANICOTTI



Super-Easy Chicken Manicotti image

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

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
3/4 cup water
1 teaspoon garlic salt
1 1/2 lb uncooked chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
Chopped fresh basil leaves, if desired

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

CHEESY CHICKEN BUNDLES- OAMC



Cheesy Chicken Bundles- OAMC image

You just cant go wrong with this tasty chicken dish. I would be proud to serve it to company, and yet it is so easy that it is great for any day of the week. Crispy and flavorful on the outside, moist and juicy on the inside...and a real kid-pleaser. Why not add some red potatoes in the same dish alongside the chicken (poke holes in them or half if large) and bake for an easy side? Lovely served with a green salad for a complete meal with minimal effort. Recipe easily tripled for OAMC. Enjoy! From the book: Don't Panic: Dinner's in the Freezer

Provided by Munchkin Mama

Categories     Kid Friendly

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup breadcrumbs (or use crushed up crackers)
1/2 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated plus
1/4 cup parmesan cheese, for topping
1 teaspoon salt
1/4 teaspoon pepper
4 -6 boneless chicken breast halves
1/2 cup butter, melted plus
2 tablespoons butter, melted for topping

Steps:

  • Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
  • (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
  • To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

Nutrition Facts : Calories 461.4, Fat 31.9, SaturatedFat 17.9, Cholesterol 126.6, Sodium 951.6, Carbohydrate 13.7, Fiber 0.8, Sugar 1.3, Protein 29.2

EASY CHEESY MANICOTTI



Easy Cheesy Manicotti image

Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 7

Number Of Ingredients 9

1 jar (26 oz) chunky-style tomato pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, well drained
1 container (12 oz) small curd creamed cottage cheese (1 1/2 cups)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 package (8 oz) manicotti shells (14 shells)
1/4 cup water
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
  • Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
  • In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 30 mg, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 13 g, TransFat 0 g

CHEESY CHICKEN AND RICE BAKE (OAMC)



Cheesy Chicken and Rice Bake (Oamc) image

I got this off the back of a soup can and it is very tasty. It also does well assembling in advance and freezing. I sometime use risotto in place of the white rice and it comes out very creamy and tasty!

Provided by FCR Gal

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
3/4 cup long-grain white rice (uncooked)
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken breast halves (about 4-6)
1 cup shredded cheddar cheese

Steps:

  • Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
  • Top with chicken.
  • Sprinkle chicken with additional pepper.
  • Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
  • Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
  • If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.

Nutrition Facts : Calories 496.9, Fat 16.1, SaturatedFat 7.8, Cholesterol 134.5, Sodium 788.7, Carbohydrate 33.9, Fiber 0.5, Sugar 0.7, Protein 50.7

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