Easy Chicken Manicotti Recipes

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CHICKEN MANICOTTI



Chicken Manicotti image

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

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water

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



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.

EASY CHICKEN STUFFED MANICOTTI



Easy Chicken Stuffed Manicotti image

Chicken Alfredo, manicotti style.

Provided by Jessica P.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 7

Number Of Ingredients 7

¾ cup water
1 (16 ounce) jar Alfredo sauce
14 chicken tenders
2 tablespoons garlic powder
14 uncooked manicotti shells
2 tablespoons Montreal steak seasoning (such as McCormick®)
1 cup shredded Parmesan cheese

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

CHICKEN ALFREDO MANICOTTI



Chicken Alfredo Manicotti image

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

6 strips thick-cut bacon, diced
3 cloves garlic, minced
1 large leek (about 10 ounces), white and light green parts, thinly sliced
2 1/2 cups half-and-half
1/2 cup freshly grated Parmesan
Pinch crushed red pepper flakes
Juice of 1/2 lemon
4 ounces cream cheese, at room temperature
1/2 cup fresh parsley leaves, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
One 10-ounce box frozen chopped spinach, thawed and drained
2 1/2 cups ricotta cheese (about 1 pound)
1 cup diced rotisserie chicken
3/4 cup shredded Italian blend cheese
Pinch crushed red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
One 8-ounce box manicotti
1/2 cup shredded Italian blend cheese

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.

SUPER-EASY CHICKEN MANICOTTI FOR A CROWD



Super-Easy Chicken Manicotti for a Crowd image

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

3 jars (26 to 30 ounces each) tomato pasta sauce (any variety)
1 tablespoon garlic salt
4 1/2 pounds chicken breast tenders (not breaded)
3 packages (8 ounces each) manicotti shells
3 cans (2 1/4 ounces each) sliced ripe olives, drained
6 cups shredded mozzarella cheese, (24 ounces)

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



Shortcut Chicken Manicotti image

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

2 skinless, boneless chicken breast halves - cubed
1 egg, beaten
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup drained, creamed cottage cheese
¼ cup grated Parmesan cheese
10 manicotti shells
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup milk
1 teaspoon Italian seasoning
1 cup boiling water
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley

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 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

SUPER EASY CHICKEN MANICOTTI



Super Easy Chicken Manicotti image

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

1 teaspoon garlic salt
1 1/2 lbs chicken breast tenders
14 uncooked manicotti
1 (2 1/2 ounce) can sliced ripe olives, drained
1 (30 ounce) jar spaghetti sauce, any variety
2 cups shredded mozzarella cheese

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

CHICKEN BROCCOLI MANICOTTI



Chicken Broccoli Manicotti image

Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

12 uncooked manicotti shells
1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup half-and-half cream
1 cup chicken broth
1-1/2 cups shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
FILLING:
2 large eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 cups cubed cooked chicken breasts
6 cups frozen chopped broccoli, thawed

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.

Nutrition Facts : Calories 558 calories, Fat 25g fat (14g saturated fat), Cholesterol 206mg cholesterol, Sodium 762mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 46g protein.

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Instructions. Preheat the oven to 350°F and grease a 9x13-inch baking dish with cooking spray. Pour ½ cup of the sauce on the bottom of the dish and set aside. Bring a large pot of salted water to a boil and cook the manicotti according to package directions to al dente.
From ourfarmerhouse.com


CHICKEN AND SPINACH MANICOTTI WITH COPYCAT OLIVE GARDEN ALFREDO
2018-07-03 Instructions. Preheat oven to 375. Bring a large pot of salted water to a boil; add the manicotti and cook until the pasta is al dente. Drain and set aside. In a small saute pan, cook the spinach in 1 T olive oil until wilted. Remove to a cutting board and roughly chop. In a mixing bowl, mix the ricotta cheese, ¾ italian blend cheese, shredded ...
From gogogogourmet.com


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