Cheesy Chicken Manicotti Oamc 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 CHICKEN MANICOTTI (OAMC)



Cheesy Chicken Manicotti (Oamc) image

This is a very modified version of recipe #120007. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.

Provided by Jadelabyrinth

Categories     Chicken

Time 2h25m

Yield 5 pans, 10-15 serving(s)

Number Of Ingredients 6

1 (28 1/2 ounce) bag breaded chicken tenders
3 (8 ounce) packages manicotti, uncooked
3 (26 ounce) jars spaghetti sauce
2 (8 ounce) bags shredded lowfat mozzarella cheese
1 (30 ounce) low-fat ricotta cheese
1 1/4 cups water

Steps:

  • Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
  • Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
  • Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
  • Fill in the ends of the manicotti with the remaining ricotta cheese.
  • Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
  • Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
  • Sprinkle with mozzarella cheese. STOP HERE.
  • TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
  • TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
  • TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
  • TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.

CHICKEN MANICOTTI



Chicken Manicotti image

Make and share this Chicken Manicotti recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 manicotti
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup sour cream
2 cups chopped cooked chicken
1/4 cup chopped onion
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup water
1/2 teaspoon chicken bouillon granule
1 cup shredded cheddar cheese

Steps:

  • Cook manicotti shells according to package directions; drain and set aside.
  • Mix together soup and sour cream.
  • Combine half of soup mixture and chicken.
  • Reserve remaining soup mixture and set aside.
  • Stuff manicotti shells with chicken mixture.
  • Place in a greased oblong baking pan.
  • Saute onion and mushrooms in butter.
  • Combine water and bouillon granules, stirring until dissolved.
  • Add to reserved soup mixture.
  • Stir soup mixture into mushroom mixture.
  • Spoon over manicotti.
  • Bake uncovered at 350 degrees for 15 minutes.
  • Sprinkle with Cheddar cheese, and bake an additional 5 minutes.

Nutrition Facts : Calories 420.5, Fat 30.2, SaturatedFat 15.8, Cholesterol 116.1, Sodium 820, Carbohydrate 8.9, Fiber 0.4, Sugar 1.5, Protein 28.3

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

CREAMY CHICKEN MANICOTTI



Creamy Chicken Manicotti image

With prepared grilled chicken strips, classic chicken manicotti filled with Parmesan cheese, ricotta, chopped chicken and more are baked in a creamy sauce for an easy and impressive dinner.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Yield 8

Number Of Ingredients 14

8 dried manicotti shells
¼ cup finely chopped onion
¼ cup butter
3 tablespoons all-purpose flour
¼ teaspoon salt
2 cups whole milk
1 (6 ounce) package Tyson® Grilled and Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips, finely chopped
½ cup chopped cooked ham
1 egg yolk
½ teaspoon ground nutmeg
1 ¼ cups grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 pinch Ground nutmeg
1 teaspoon Fresh flat-leaf parsley

Steps:

  • Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.
  • For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.
  • For filling, in a medium bowl combine Grilled & Ready® Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.
  • Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
  • Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 21.1 g, Cholesterol 91.5 mg, Fat 18.4 g, Fiber 0.8 g, Protein 22.3 g, SaturatedFat 10.6 g, Sodium 520 mg, Sugar 3.9 g

EASY CHEESY MANICOTTI



Easy Cheesy Manicotti image

Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 7

Number Of Ingredients 9

1 jar (26 oz) chunky-style tomato pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, well drained
1 container (12 oz) small curd creamed cottage cheese (1 1/2 cups)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 package (8 oz) manicotti shells (14 shells)
1/4 cup water
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
  • Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
  • In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 30 mg, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 13 g, TransFat 0 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

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

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

CHICKEN MANICOTTI WITH RED PEPPER CREAM SAUCE



Chicken Manicotti With Red Pepper Cream Sauce image

Delicious stuffed manicotti shells with the most amazing red pepper cream sauce! This recipe serves six, but may be doubled easily if desired.

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

12 large manicotti
1 -2 tablespoon oil
1 (8 ounce) package cream cheese, cut up (reduced fat is okay)
3/4 cup half-and-half cream or 3/4 cup whole milk
1/2 cup roasted sweet red pepper, chopped, more if desired
1 (4 ounce) jar diced pimentos, drained (optional)
4 tablespoons grated parmesan cheese
2 cups diced cooked chicken or 2 cups diced cooked turkey
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
2 -3 tablespoons thinly sliced onions
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Grease a 3-quart baking dish.
  • Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
  • Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
  • Stir in remaining half and half cream.
  • Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
  • For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
  • Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
  • Place in the prepared baking dish.
  • Bake, covered for 20-30 minutes, or until heated through.
  • Place 2 manicotti on each serving plate, spoon sauce over the shells.
  • NOTE:If desired, fresh minced garlic may be added to the cream sauce.

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

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

CHICKEN MANICOTTI



Chicken Manicotti image

When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water

Steps:

  • Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.

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From worldbestbutterrecipe.blogspot.com


MEATY CHEESY MANICOTTI RECIPE - SOUTHERN LIVING
Recipes; Meaty Cheesy Manicotti Recipe; Meaty Cheesy Manicotti Recipe. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Even though the recipe calls for one package of manicotti which usually includes 14 shells, a couple may break, so we count on using 12 for …
From southernliving.com


CHEESY CLAM MANICOTTI RECIPES
Stuff into manicotti shells. , Spread 3/4 cup clam sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
From tfrecipes.com


KITTENCAL'S FREEZER MANICOTTI (OAMC) RECIPE - RECIPEZAZZ.COM
Step 8. Cover tightly with foil, then bake in a preheated 375 degree F oven (bottom rack) for 50-60 minutes or until the shells are fork-tender (mine usually take about 50 minutes) remove sprinkle with more cheese and return to oven for another 5 minutes to melt the cheese.
From recipezazz.com


BEST CHICKEN MANICOTTI RECIPE - HOW TO MAKE ... - DELISH
Add lemon juice and parsley and season with salt and pepper. In the bottom of a 9”-x-13” baking dish, spoon a couple scoops of alfredo sauce and …
From delish.com


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