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Creamy Chicken Manicotti

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Ingredients

1 (16 ounce) package manicotti shells
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
1/2 cup ricotta cheese
2 cups cubed cooked chicken
1/2 teaspoon dried thyme leaves
salt and pepper
1 (26 ounce) jar pasta sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

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Creamy Chicken Manicotti

  • Serves 8
  • Easy

About This Recipe

Manicotti are those big pasta shells that are stuffed with wonderful fillings. This super simple recipe uses chicken and cream cheese for the filling, and tops the stuffed pasta with a rich tomato sauce.

The only problem with manicotti shells is that they tear and break easily after they are cooked. The best way to solve this problem is to undercook the shells in boiling water. They will finish cooking and become nice and tender while they are baking in the sauce.

And you can still use the torn shells. They just won’t look as pretty, but they will taste every bit as good!

You can vary this recipe by using cooked pork sausage or ground beef in place of the chicken, or use cubed cooked steak or even pork chops.

Serve this easy dish with a green salad tossed with some sliced mushrooms and avocados. A big glass of iced tea will complete this wonderful meal.

 

Steps

1
Done

Preheat the oven to 350°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray and set aside. Then bring a large pot of salted water to a boil.

2
Done

Add the manicotti to the boiling water and cook for 2 minutes less than the package directs. Drain the manicotti into a colander in the sink and rinse with cold water. Set aside.

3
Done

In a large skillet, heat the olive oil and butter over medium heat. Add the onion and garlic; cook and stir until tender, about 3 to 5 minutes.

4
Done

Meanwhile, combine the cream cheese with the ricotta in a large bowl and mix until combined. Add the onion mixture.

5
Done

Stir the chicken, thyme, and salt and pepper to taste into the cream cheese mixture. Use this mixture to stuff the cooled manicotti shells.

6
Done

Put 1 cup of the pasta sauce into the prepared baking dish and top with the filled manicotti. Pour remaining sauce over all.

7
Done

Sprinkle the manicotti with the mozzarella and Parmesan cheeses. Bake for 40 to 50 minutes or until the casserole is bubbling and the manicotti shells are tender.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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