Chicken Manicotti

Adapted from: Southern Living
Need a yummy recipe to make ahead of time and freeze for later?  Or a delicious dinner to bring to a friends house that just had a baby?  This meal is perfect and won’t disappoint.  My chef AND family friends who just had a baby approved this one!

The filling is what makes this dish, and honestly, you could use the filling for just about any pasta dish.  Like stuffed shells or lasagna.  The filling would make a great alternative for people who don’t prefer ricotta.  When I first read this recipe, it sounded labor-intensive.  But once I assembled 1 manicotti, I was able to crank them all out in less than 5 minutes…and I made a double batch!  There is even enough filling to make a third…lucky us 🙂

An added plus…people will think you slaved all day in the kitchen, stuffing the manicotti yourself. The slicing open and rolling it back up trick is an awesome time-saver.

Chicken Manicotti - The Not So Desperate Chef Wife
Not as photogenic as I’d hoped! 🙂

Chicken Manicotti - The Not So Desperate Chef Wife
Ingredients
1 8 oz package cannelloni or manicotti
4 cups finely chopped cooked chicken (32 oz / 2 lbs of raw chicken)
1 8 oz containers chive-and-onion cream cheese
1 8 oz containers regular cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup / 8 oz shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
1-2 24 oz jars of favorite marinara sauce
Top with Parmesan cheese and a sprinkle of dried oregano

Directions
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain.

In a large bowl, add chicken, cream cheeses, spinach, mozzarella cheese, breadcrumbs, garlic salt, and pepper. The original recipe says to stir…I say, get your clean hands dirty and mix it yourself.  Like you would a meatloaf.

Slice the pasta lengthwise on one side, through the other side (you should be able to lay the noodle flat) Spoon about 1/2 cup chicken mixture into each shell, gently roll up the manicotti / pressing cut sides together. Place, cut sides down, in 2 lightly greased 9 x 13  baking dish. 
Pour marinara sauce over the pasta. Sprinkle with dried oregano and parmesan cheese.

Cover with foil and bake for 25 to 30 minutes or until heated. 

**FYI-UPDATE** So I bought a different brand of manicotti for the 3rd batch and the cooking directions said to boil for 9 minutes (the other brand said 7).  And after 9 minutes, those things were falling apart!!!  I still assembled the dish, but it was not as pretty as the other 2.  Sometimes you can’t trust the box directions!

6 thoughts on “Chicken Manicotti

  1. This looks so yummy! I've started meal planning recently and I think I'll add this to my meal plan next week! (I share my meal plans on my blog so I'll link this one to you 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s