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.
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
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.
MEXICAN-STYLE CHICKEN MANICOTTI
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. -Larry Phillips, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.
Nutrition Facts : Calories 352 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
CHICKEN MANICOTTI WITH WHITE SAUCE
I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. -Liz Lorch, Spirit Lake, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 761 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 962mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 49g protein.
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
EASY CHICKEN STUFFED MANICOTTI
Chicken Alfredo, manicotti style.
Provided by Jessica P.
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 7
Number Of Ingredients 7
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 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.
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
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
CHICKEN MANICOTTI
Make and share this Chicken Manicotti recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook manicotti shells according to package directions; drain and set aside.
- Mix together soup and sour cream.
- Combine half of soup mixture and chicken.
- Reserve remaining soup mixture and set aside.
- Stuff manicotti shells with chicken mixture.
- Place in a greased oblong baking pan.
- Saute onion and mushrooms in butter.
- Combine water and bouillon granules, stirring until dissolved.
- Add to reserved soup mixture.
- Stir soup mixture into mushroom mixture.
- Spoon over manicotti.
- Bake uncovered at 350 degrees for 15 minutes.
- Sprinkle with Cheddar cheese, and bake an additional 5 minutes.
Nutrition Facts : Calories 420.5, Fat 30.2, SaturatedFat 15.8, Cholesterol 116.1, Sodium 820, Carbohydrate 8.9, Fiber 0.4, Sugar 1.5, Protein 28.3
CREAMY CHICKEN MANICOTTI
This dish is so unique and wonderful. Everyone, including the kids ask for this over and over. Great Company dish.
Provided by Jewels1965
Categories Manicotti
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
- In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
- Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
Nutrition Facts : Calories 797.7, Fat 60.3, SaturatedFat 34.7, Cholesterol 229.9, Sodium 1026.7, Carbohydrate 17.1, Fiber 0.6, Sugar 3.4, Protein 46.8
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
CHICKEN MANICOTTI WITH RED PEPPER CREAM SAUCE
Delicious stuffed manicotti shells with the most amazing red pepper cream sauce! This recipe serves six, but may be doubled easily if desired.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 3-quart baking dish.
- Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
- Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
- Stir in remaining half and half cream.
- Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
- For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
- Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
- Place in the prepared baking dish.
- Bake, covered for 20-30 minutes, or until heated through.
- Place 2 manicotti on each serving plate, spoon sauce over the shells.
- NOTE:If desired, fresh minced garlic may be added to the cream sauce.
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.
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