Chicken Broccoli Manicotti Recipe

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Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.

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Chicken Broccoli Manicotti Recipe

Prep: 45 min. Bake: 40 min.

Yield: 6 Servings

45 40 85

Ingredients

12 uncooked manicotti shells
1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup half-and-half cream
1 cup chicken broth
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
FILLING:
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 cups cubed cooked chicken breasts
6 cups frozen chopped broccoli, thawed

Directions

Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted.
In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture.
Spread about 1/2 cup cheese sauce in two greased 11-in. x 7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 558 calories, 25 g fat (14 g saturated fat), 206 mg cholesterol, 762 mg sodium, 36 g carbohydrate, 3 g fiber, 46 g protein.

Originally published as Chicken Broccoli Manicotti in Country Woman Christmas Annual 2005, p30