MAGGIANO'S LITTLE ITALY'S CHICKEN AND SPINACH MANICOTTI

MAGGIANO'S LITTLE ITALY'S CHICKEN AND SPINACH MANICOTTI image

Yield 6 people

Number Of Ingredients 10

A 2-pound rotisserie chicken will yield 3 generous cups of chicken.
3 cups chopped roasted herb-seasoned chicken
1 cup ricotta
½ pound fresh spinach, rinsed, cut into ¾-inch pieces
½ cup shredded Italian cheese blend
¼ cup grated Asiago
Crepes (see recipe)
2 tablespoons canola oil, divided
Alfredo Sauce (see recipe)
2 tablespoons grated Parmesan

Steps:

Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch baking dish. In a large bowl, make filling by stirring together chicken, ricotta, spinach, Italian cheese and Asiago. Make manicotti by laying crepes on work surface, browned side down. Place 1/3 cup filling on bottom half of each crepe. Fold crepe in half and lightly push down so crepe is flat and filling is distributed to all the edges. Continue with remaining crepes and filling until all are used. In a large skillet, heat 1 tablespoon oil over medium-high heat until very hot. One at a time, lay each manicotti in the skillet and cook until brown on one side, about 2 minutes. Flip manicotti and brown second side, about 2 minutes. As each manicotti browns, move to the prepared baking dish, slightly overlapping manicotti with open sides all in the same direction. Continue until all manicotti are filled, browned and arranged, adding remaining tablespoon oil as needed. After all manicotti are browned, ladle Alfredo Sauce over all and sprinkle with Parmesan. Bake until golden brown and bubbling, about 20 minutes.