Shortcut Chicken Manicotti Recipes

CHICKEN MANICOTTI

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°.

SHORTCUT CHICKEN MANICOTTI RECIPE

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.

SHORTCUT CHICKEN MANICOTTI

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.

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.

MEXICAN CHICKEN MANICOTTI

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.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 400°F
• Mix soup, water and Velveeta in microwaveable bowl.
• Microwave on HIGH 3 minutes or until cheese is melted and mixture is well blended, stirring after 2 minutes.
• Pour one third of the soup mixture onto bottom of 13 X9 inch baking dish; set aside.
• Add broccoli to remaining soup mixture.
• Stuff pasta with chicken strips; place in baking dish.
• Cover completely with remaining soup mixture.
• Sprinkle with Parmesan cheese.
• Cover with Foil.
• Bake 45 - 50 minutes or until pasta is tender and chicken is cooked thru.

SUPER EASY CHICKEN MANICOTTI

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.

30-MINUTE CHICKEN MANICOTTI SKILLET

Steps:

• Mix pasta sauce, tomatoes and water until blended.
• Combine 3/4 cup of the sauce with chicken, dressing, basil and 1/2 cup cheese; spoon into manicotti shells. Place in nonstick skillet; top with remaining sauce. Turn to evenly coat manicotti with sauce. Bring to boil; cover. Simmer on medium heat 15 min. or until manicotti is tender, turning after 8 min.
• Remove from heat. Sprinkle with remaining cheese; let stand 5 min. or until melted.