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Cheesy Chicken Manicotti

Cheesy Chicken Manicotti
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
4 ServingsPrep: 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
© Taste of Home 2012

2 of 2

Cheesy Chicken Manicotti (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012