Best Cheesy Chicken Manicotti Recipes
SLOW-COOKER CHEESY CHICKEN MANICOTTI
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
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
CHEESY CHICKEN MANICOTTI
Our youngest daughter tweaked this recipe to our tastes. To stuff the shells, we cut off the end of a disposable cake-decorating bag and slipped the filling inside. It worked like a charm. No mess!-Gale Sparling, Pembroke, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook manicotti according to package directions. Meanwhile, in a bowl, combine the soup, cream, sour cream, water, mayonnaise and Parmesan cheese. Spread about 3/4 cup into a greased 11x7-in. baking dish. In another bowl, combine the egg, 1 cup mozzarella cheese, chicken, cottage cheese, Parmesan cheese and pepper., Drain manicotti shells; stuff each with about 1/3 cup of chicken mixture. Arrange over sauce. Pour remaining sauce over the shells. Top with the remaining mozzarella cheese. Sprinkle with chives if desired. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly.
Nutrition Facts :
CHEESY CHICKEN MANICOTTI (OAMC)
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
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.
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