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Cheesy Chicken Manicotti Recipe

Our youngest daughter tweaked this recipe to our tastes. To stuff the shells, we cut off the end of a disposable cake-decorating bag and slipped the filling inside. It worked like a charm. No mess!—Gale Sparling, Pembroke, Ontario

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4 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

8 manicotti shells
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup half-and-half cream
1/2 cup sour cream
1/2 cup water
2 tablespoons mayonnaise
1 to 2 tablespoons grated Parmesan cheese
FILLING:
1 egg
3 cups (12 ounces) shredded mozzarella cheese, divided
2 cups cubed cooked chicken
1/2 cup 4% cottage cheese
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
1 tablespoon minced chives, optional

Directions

Cook manicotti according to package directions. Meanwhile, in a bowl, combine the soup, cream, sour cream, water, mayonnaise and Parmesan cheese. Spread about 3/4 cup into a greased 11-in. x 7-in. baking dish. In another bowl, combine the egg, 1 cup mozzarella cheese, chicken, cottage cheese, Parmesan cheese and pepper.
Drain manicotti shells; stuff each with about 1/3 cup of chicken mixture. Arrange over sauce. Pour remaining sauce over the shells. Top with the remaining mozzarella cheese. Sprinkle with chives if desired.
Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 748 calories, 41 g fat (21 g saturated fat), 227 mg cholesterol, 1,054 mg sodium, 41 g carbohydrate, 2 g fiber, 50 g protein.

Cheesy Chicken Manicotti published in Casserole Cookbook , p289