Cheesy Chicken Manicotti Food

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CHICKEN MANICOTTI



Chicken Manicotti image

Very easy quick yet tasty dinner. My guest can never believe I made this myself, and my husband can't get enough.

Provided by Pieki2cute

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 chicken breasts, cooked and shredded
15 ounces ricotta cheese
1/2 cup freshly grated parmesan cheese
1 tablespoon oregano
1 tablespoon fresh parsley, chopped
1 teaspoon basil
1/2 teaspoon salt
8 manicotti, cooked
1 (16 ounce) jar of favorite spaghetti sauce
8 slices mozzarella cheese

Steps:

  • In a bowl combine parmesan and ricotta cheese, chicken and spices.
  • Fill each manicotti shell with mixture.
  • In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
  • Now place filled manicotti shells in dish.
  • Top with 4 pieces of mozzarella cheese.
  • Now pour the rest of spaghetti sauce over the top.
  • Place the other 4 slices of mozzarella cheese on top.
  • Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
  • Take the tin foil off and bake for another 5 or 10 minutes.
  • Let cool for about 10 minutes before serving.

CHEESY SEAFOOD MANICOTTI



Cheesy Seafood Manicotti image

This recipe is adapted from a cheesy chicken manicotti recipe I found somewhere. All of my family really like this served with either a vegetable or a salad and garlic bread.

Provided by Judy Garcia @snflwr8351

Categories     Pasta

Number Of Ingredients 16

SAUCE:
1 box(es) (14) manicotti shells
1 can(s) (10 3/4 oz) cream of potato or cream of shrimp soup, undiluted
1 cup(s) half-and-half
1/2 cup(s) sour cream
1 cup(s) water or seafood stock/broth
1-2 tablespoon(s) grated parmesan cheese
FILLING:
1 large egg
3 cup(s) shredded mozzarella, divided
2 cup(s) cooked seafood (shrimp, scallops, crab), chopped
1/2 cup(s) small-curd cottage cheese
1-2 tablespoon(s) grated parmesan cheese
1/2 teaspoon(s) black pepper
1 teaspoon(s) garlic salt
1 tablespoon(s) minced chives, optional

Steps:

  • Heat oven to 350°F
  • Combine undiluted soup, half-and-half, sour cream, water or broth, and Parmesan cheese in a bowl. Spread about 1 cup into a greased 11" x 7" x 2" baking dish.
  • In another bowl, combine egg, 1 cup mozzarella, seafood, cottage cheese, Parmesan cheese, pepper and garlic salt.
  • Spread enough sauce in greased (cooking sprayed) baking dish to cover bottom.
  • Stuff uncooked manicotti shells with about 1/3 cup of seafood mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella cheese. Sprinkle with chives, if desired.
  • Bake, uncovered for 40-45 minutes or until heated through and bubbly.

SUPER-EASY CHICKEN MANICOTTI



Super-Easy Chicken Manicotti image

Super easy! No precooked noodles, just five ingredients and only three easy steps.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 7

Number Of Ingredients 7

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
3/4 cup water
1 teaspoon garlic salt
1 1/2 lb uncooked chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
  • Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
  • Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

SLOW-COOKER CHEESY CHICKEN MANICOTTI



Slow-Cooker Cheesy Chicken Manicotti image

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

2 cups finely chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
1 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh basil leaves
14 uncooked manicotti shells (8 oz)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4 cup water
2 cups shredded mozzarella cheese (8 oz)

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 MANICOTTI CREPES



Cheesy Manicotti Crepes image

This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.-Lori Henry, Elkhart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 12 servings.

Number Of Ingredients 25

2 cans (28 ounces each) diced tomatoes, undrained
1-1/2 cups finely chopped onion
1 can (6 ounces) tomato paste
1/3 cup olive oil
4 garlic cloves, minced
2 tablespoons dried parsley flakes
1 tablespoon sugar
1 tablespoon salt
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1/4 teaspoon pepper
CREPES:
6 large eggs
1-1/2 cups water
1-1/2 cups all-purpose flour
Dash salt
2 tablespoons canola oil, divided
FILLING:
2 cartons (15 ounces each) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 large eggs
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d

Nutrition Facts : Calories 410 calories, Fat 23g fat (10g saturated fat), Cholesterol 185mg cholesterol, Sodium 1313mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.

KAT'S CHICKEN MANICOTTI WITH CHEESE SAUCE



Kat's Chicken Manicotti with Cheese Sauce image

This dish is so easy and so yummy, creamy and cheesy, yumm

Provided by Kathy Griffin

Categories     Pasta

Number Of Ingredients 14

1 rotisserie chicken, deboned ( or bake your own)
1 pkg manicotti shells
2 Tbsp olive oil, extra virgin
1 medium onion, chopped
2 clove garlic minced
4 roma tomatoes( seeded and diced)
3 Tbsp cilantro, fresh, chopped ( optional)
1/2 c sour cream
CHEESE SAUCE
3 Tbsp butter
3 Tbsp flour
2 c heavy cream
2 c grated mozzarella or fontina cheese
1/4 tsp nutmeg

Steps:

  • 1. Preheat oven to 350. De-bone chicken, place in medium mixing bowl, set aside. In a small saute pan, heat oil and add onions, cook until almost tender, add garlic and saute a few more minutes, add to chicken. Add cilantro(optional)tomatoes, sour cream, mix well. Salt & pepper to taste.
  • 2. Boil manicotti shells until almost done, (salt water well)drain and let cool. Stuff with chicken mix and place in baking dish (9x13)
  • 3. Cheese Sauce: In a sauce pan add the butter and flour, stir until combined well, slowly whisk in cream and cook over low-medium heat for 5-8 minutes letting it thicken some, add nutmeg and cheese, stir to melt cheese. Pour over manicotti shells, place in preheated over and bake for 30 minutes. Serve with garlic bread and green salad

CHICKEN, CHEESE & SPINACH MANICOTTI



Chicken, Cheese & Spinach Manicotti image

Take an Italian taste tour with our Chicken, Cheese & Spinach Manicotti. This stuffed spinach manicotti can even fit into your healthy eating plan!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 5 servings

Number Of Ingredients 9

1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 350°F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 60 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g

SHORTCUT CHICKEN MANICOTTI RECIPE



Shortcut Chicken Manicotti Recipe image

Pass up time-consuming and go straight to tasty with our Shortcut Chicken Manicotti Recipe! Cheesy broccoli is featured in this chicken manicotti recipe.

Provided by My Food and Family

Categories     Chicken

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
  • Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
  • Stir broccoli into remaining soup mixture; spoon over pasta shells. Sprinkle with Parmesan; cover.
  • Bake 45 to 50 min. or until pasta is tender and chicken is done.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 4 g, Protein 32 g

MANICOTTI WITH CHEESE



Manicotti with Cheese image

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
  • In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g

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