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Shortcut Chicken Manicotti
Shortcut Chicken Manicotti
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Chicken and spinach stuffed manicotti baked in creamy Italian-seasoned sauce.
Ingredients:
  • 2 skinless, boneless chicken breast halves - cubed
  • 1 egg, beaten
  • 0.5 cup drained, creamed cottage cheese
  • 10 manicotti shells
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1 cup milk
  • 1 teaspoon Italian seasoning
  • 1 cup boiling water
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Cook chicken in a skillet over medium heat until opaque and juices run clear.
  • Mix together the cooked chicken, egg, spinach, cottage cheese, and Parmesan in a bowl. Fill the uncooked manicotti shells with the chicken mixture. Place the filled shells in a 9x13 inch baking dish, making sure they are not touching.
  • Combine soup, sour cream, milk, and Italian seasoning in a medium bowl until smooth. Pour the mixture over the shells in the dish, spreading it evenly to cover. Gently pour boiling water around the edge of the dish, then tightly cover with foil.
  • Place in the hot oven for 60 minutes or until the pasta is tender. Sprinkle with Cheddar cheese and fresh parsley, then allow to rest for 10 minutes before serving.

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