Best Spinach And Artichoke Chicken Stuffed Manicotti Pie Recipe By Tasty Recipes

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

Steps:

• Cook manicotti a couple minutes under the box instructions.
• Drain in a colander, and cut manicotti in half.
• Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
• In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
• Preheat oven to 350°F (180˚C).
• Transfer the spinach and artichoke mixture into a piping bag.
• Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
• Spoon tomato sauce over the filled manicotti.
• Top with remaining mozzarella cheese, and parmesan cheese.
• Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
• Garnish with parsley, if desired.
• Enjoy!

CHICKEN MANICOTTI WITH WHITE SAUCE

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.