Easy Chicken Manicotti Recipes

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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.

EASY CHICKEN STUFFED MANICOTTI



Easy Chicken Stuffed Manicotti image

Chicken Alfredo, manicotti style.

Provided by Jessica P.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 7

Number Of Ingredients 7

¾ cup water
1 (16 ounce) jar Alfredo sauce
14 chicken tenders
2 tablespoons garlic powder
14 uncooked manicotti shells
2 tablespoons Montreal steak seasoning (such as McCormick®)
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
  • Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
  • Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 30.4 g, Cholesterol 96.9 mg, Fat 25.5 g, Fiber 1.5 g, Protein 35.2 g, SaturatedFat 10.2 g, Sodium 1666.1 mg, Sugar 3.8 g

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.

EASY CHICKEN MANICOTTI



Easy Chicken Manicotti image

I have modified this recipe from the original. The original was too dry and cooked too long so watch the cooking time. The manicotti should be tender but not dry.

Provided by HisPixie

Categories     One Dish Meal

Time 1h50m

Yield 14 shells, 7 serving(s)

Number Of Ingredients 7

30 ounces spaghetti sauce
1 teaspoon garlic salt (or more, to taste)
1 1/2 lbs chicken breast tenders
8 ounces manicotti (14)
2 cups mozzarella cheese
1 tablespoon parsley or 1 tablespoon mixed Italian herbs
14 ounces chicken broth

Steps:

  • Preheat oven to 350 degrees.
  • Spread about 1/3 of the sauce in an ungreased 13x9x2 baking dish.
  • Sprinkle garlic salt on chicken tenders.
  • Insert chicken into uncooked manicotti shells, stuffing from each end to fill, if necessary (a chopstick or wooden skewer may help with this process).
  • Place shells on spaghetti sauce in dish. Pour remaining sauce evenly over shells, covering completely. Add chicken broth (1 can).
  • Sprinkle with cheese.
  • Cover and bake about 1-1/2 hours or until shells are tender. Sprinkle finished dish with parsley or Italian herbs.

Nutrition Facts : Calories 396.4, Fat 12.3, SaturatedFat 5.4, Cholesterol 88.9, Sodium 772.6, Carbohydrate 34.7, Fiber 2.8, Sugar 7.2, Protein 34.5

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 ALFREDO



Chicken Manicotti Alfredo image

A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.

Provided by Jeff Ellison

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 17

3 skinless, boneless chicken breast halves
½ cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
1 ½ cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1 egg
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g

EASY CHICKEN MANICOTTI (LOW-FAT)



Easy Chicken Manicotti (low-fat) image

Make and share this Easy Chicken Manicotti (low-fat) recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h30m

Yield 7 serving(s)

Number Of Ingredients 7

1 (30 ounce) jar fat-free spaghetti sauce
2 teaspoons garlic powder
1 teaspoon italian seasoning
1 1/2 lbs uncooked chicken breast tenders
14 uncooked manicotti
1 (2 1/2 ounce) can sliced mushrooms
2 cups light shredded mozzarella cheese

Steps:

  • Spread 1/3 of the spaghetti sauce in a 9X13-inch baking dish.
  • Sprinkle garlic and Italian seasoning over chicken.
  • Insert chicken into manicotti shells.
  • Place shells in baking dish.
  • Pour remaining sauce evenly over manicotti shells, covering completely.
  • Sprinkle with mushrooms and cheese.
  • Cover and refrigerate up to 24 hours to help soften pasta.
  • Preheat oven to 350 degrees.
  • Bake for approximately 1 hour or until pasta is tender.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 303, Fat 11.5, SaturatedFat 5, Cholesterol 81.7, Sodium 883, Carbohydrate 16.1, Fiber 0.7, Sugar 12.1, Protein 32.5

SUPER EASY CHICKEN MANICOTTI



Super Easy Chicken Manicotti image

Make ahead a freeze, great to have on hand for weekdays. Or for a busy weekend. I usually make 2 freeze one.

Provided by Dancer

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 6

1 teaspoon garlic salt
1 1/2 lbs chicken breast tenders
14 uncooked manicotti
1 (2 1/2 ounce) can sliced ripe olives, drained
1 (30 ounce) jar spaghetti sauce, any variety
2 cups shredded mozzarella cheese

Steps:

  • Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
  • Sprinkle garlic salt on chicken.
  • Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
  • Place shells on spaghetti sauce in dish.
  • Pour remaining spaghetti sauce evenly over shells, covering completely.
  • Sprinkle with olives and cheese. STOP HERE.
  • TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil.
  • and refrigerate no longer than 24 hours.
  • TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.
  • Freeze no longer than 1 month.
  • TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees.
  • Bake in covered baking dish about 1 hour, or until shells are tender.
  • TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees.
  • Bake in covered baking dish about 1 1/2 hours or until shells are tender.

Nutrition Facts : Calories 361.3, Fat 14.6, SaturatedFat 5.9, Cholesterol 95.3, Sodium 1131.1, Carbohydrate 18.4, Fiber 1, Sugar 13.7, Protein 37.5

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