Chicken Spinach Manicotti Food

CHICKEN & SPINACH MANICOTTI

Steps:

• Preheat oven to 400°F.
• Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
• Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
• Coat manicotti with Alfredo sauce.
• Garnish with additional Parmesan and red pepper flakes if desired.
• Cover casseroles with foil and bake at 400 oF for 30 minutes.

CHICKEN, CHEESE, & SPINACH MANICOTTI

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 spaghetti sauce.
• Bake 25-30 minutes or until heated through. Top with remaining mozzarella; bake 5 minutes or until melted. Sprinkle with basil.

CHICKEN, CHEESE & SPINACH MANICOTTI

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.

CHICKEN ALFREDO MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
• Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
• For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
• For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
• Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

CHICKEN MANICOTTI

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.

SPINACH CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

SPINACH CHICKEN MANICOTTI

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside. , Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce. , Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

CHICKEN MANICOTTI

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.

CHICKEN MANICOTTI ALFREDO

Steps:

• In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
• Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
• Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
• In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
• Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
• Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

CHICKEN SPINACH MANICOTTI

Steps:

• Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

SPINACH CHICKEN MANICOTTI

Steps:

• In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine the onion mixture, chicken, spinach, ham, Parmesan cheese, egg whites, basil, pepper and nutmeg; set aside.
• Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth. Stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add Parmesan cheese to remaining sauce.
• Spread 1 cup sauce into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes or until bubbly and heated through.

WHITE CHICKEN MANICOTTI WITH SPINACH

Steps:

• To begin I boiled water a lil lawreys seasoned salt and a couple bay leaves then added the chicken breasts.
• After they are cooked through set aside to cool.
• In a large bowl mix Ricotta, 1 pkg Cream Cheese, 1.5 cups Sour Cream, a handful of parm and a handful of mozzarella, italian seasonings to taste,Lawreys seasoned salt to taste, pepper, and 2 eggs.
• Use scissors to cut the spinach and chicken or shred. Add to the cheese sauce mixture. Mix all together.
• Put mixture in a 1 lb zip lock bag.
• Cook the manicotti as the directions on the box indicate. Mine say 7 minute.
• After the noodles have cooled enough to handle cut a small piece of the corner of the zip lock back. Put the cut corner in to one end of manicotti and squeeze the bag until manicotti isfull. repeat until all are full.
• In a separate pan make your alfredo. I make mine with sauted garlic cloves heavy whipping cream, a package of cream cheese, the last of the sour cream. bring to simmer until thick and add in some more parm and mozzarella. If there is any of the sauce mixture left after filling the manicotti add it to the alfredo.
• In a large cake pan add a bit of alfredo sauce then lay manicotti on top then pouring the remaining alfredo over the top then cover with shredded parm and mozz.
• Bake @ 350for 30 minute.