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.
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 ALFREDO MANICOTTI
We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
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.
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
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
MEXICAN CHICKEN MANICOTTI
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. , In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13x9-in. baking dish., Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 535 calories, Fat 29g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 937mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
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
SUPER-EASY CHICKEN MANICOTTI FOR A CROWD
Italian foods are favorites with teens. This easy manicotti is hearty enough to fill even the biggest appetite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 21
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spread about one-third of each jar of pasta sauce in each of 3 ungreased rectangular baking dishes, 13x9x2 inches.
- Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place 14 shells on pasta sauce in each dish.
- Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
- Cover and bake about 1 hour 30 minutes or until shells are tender.
Nutrition Facts : Calories 450, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1000 mg
SHORTCUT CHICKEN MANICOTTI RECIPE
Pass up time-consuming and go straight to tasty with our Shortcut Chicken Manicotti Recipe! Cheesy broccoli is featured in this chicken manicotti recipe.
Provided by My Food and Family
Categories Chicken
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
- Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
- Stir broccoli into remaining soup mixture; spoon over pasta shells. Sprinkle with Parmesan; cover.
- Bake 45 to 50 min. or until pasta is tender and chicken is done.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 4 g, Protein 32 g
CHICKEN MANICOTTI OLé
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain rinse with cold water.In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper mix well. In small bowl, combine remaining salsa and beans mix well. Cover reserve for topping.Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.Bake at 350°F. for 30 minutes. Uncover baking dish top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.Nutrition Per Serving: Calories 440 Protein 30g Carbohydrate 43g Fat 16g Sodium 1010mgPICTURE: Top to bottom: Chicken Manicotti Olé, Tex-Mex PastaFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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
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- Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.
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