Chicken Spinach Mushroom Manicott Recipes

CHICKEN MANICOTTI WITH WHITE SAUCE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

CHICKEN, SPINACH & MUSHROOM MANICOTT

Steps:

• Preheat oven to 350 degrees.
• In a large pot, fill with water and cook manicotti tubes per package directions. Drain, rinse and set aside.
• Swirl olive oil a few turns in a skillet over medium heat. Add chicken. Sprinkle with garlic salt and Italian seasoning. Cook, stirring often, until done - 7-8 minutes. Transfer to a bowl and set aside.
• Add 2 tablespoons butter and another swirl of olive oil to the skillet over medium heat. Add mushrooms and cook 5-6 minutes. Add garlic and onion and continue to cook, stirring often, for another 5-6 minutes.
• Add spinach and cook until wilted, 3-4 minutes. Season to taste with salt and pepper.
• Remove from heat and add chicken, cream cheese and sour cream. Stir until incorporated and set aside.
• In another skillet, add 3 tbsp butter and melt over medium-high heat. When melted, add flour and whisk constantly, 2-3 minutes, until lightly browned.
• Whisk in milk and continue cooking, whisking constantly, until thick, about 3-4 minutes. Whisk in half of mozzarella, half of Monterey jack and 2 tbsp Parmesan, and whisk until incorporated and thick. The sauce should thickly coat the back of a spoon. Remove from heat.
• Place some of the sauce on the bottom of the baking dish. Using a spoon, fill the manicotti tubes with the spinach/chicken mixture and place in the baking dish. Continue until all tubes are filled.
• Pour the remaining sauce over the top of the pasta. Cover with foil and bake for 30-45 minutes. Remove foil, top with remaining cheeses and return to oven for 15 minutes.

MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA

Steps:

• Preheat oven to 400°F.
• Cook pasta in boiling water for 7 minutes; drain and cool on a sheet pan. Set aside.
• In a skillet, heat olive oil with garlic, add mushrooms then season with salt and pepper. Cook until browned.
• Steam the spinach, chop well.
• Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti.
• Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.
• Bake manicotti covered in the oven for 30 minutes.

FRESH SPINACH AND MUSHROOM MANICOTTI

Steps:

• Cook manicotti according to package directions and drain.
• Rinse with cold water, drain and set aside.
• Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
• Add spinach and saute 5 more minutes.
• Remove skillet from heat.
• Drain any fat off the spinach and garlic.
• Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
• Squeeze or spoon spinach mixture into shells.
• Arrange stuffed shells in dish.
• Pour remaining marinara sauce over the top evenly over shells.
• Sprinkle with parmesan cheese.
• Bake covered at 350°F for 30 minutes.
• Uncover and bake for 10 more minutes.

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 AND MUSHROOM MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Place chicken and bay leaf into a saucepan and pour in enough water to cover; bring to a boil, cover saucepan, reduce heat to medium, and simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from saucepan and place on a work surface to cool. Discard cooking water, skin, and bones. Finely chop chicken.
• Heat 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, 1/3 cup chopped onion, salt, basil, thyme, and paprika until mushrooms are tender, 5 to 10 minutes. Remove saucepan from heat and cool.
• Mix mushroom mixture, eggs, Parmesan cheese, and chicken together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x7-inch baking dish.
• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir 1/4 cup chopped onion until tender, 5 to 10 minutes. Stir flour into onion until dissolved; add milk. Cook and stir mixture until sauce is bubbling and thickened, about 5 minutes. Stir wine into sauce; add mozzarella cheese and stir until cheese is melted.
• Stuff the cooked manicotti with chicken mixture and arrange filled pasta in the prepared baking dish. Pour cheese sauce over pasta. Cover dish with aluminum foil.
• Bake in the preheated oven until cooked through, 25 to 30 minutes.

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.