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Chicken Manicotti Recipe

Chicken Manicotti Recipe photo by Taste of Home

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I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. —Liz Lorch Spirit Lake, Iowa

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Chicken Manicotti Recipe

Prep: 30 min. Bake: 35 min.

Yield: 7 Servings

30 35 65

Ingredients

2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups 2% milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

Directions

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 two greased 11-in. x 7-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. Yield: 7 servings.

Nutritional Facts 1 serving (2 each) equals 761 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 962 mg sodium, 40 g carbohydrate, 2 g fiber, 49 g protein.

Originally published as Chicken Manicotti in Taste of Home December/January 2007, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Manicotti

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Reviewed on Jan. 05, 2012 by jaubrey01

I made this recipe about 2 years ago for a friend who was visiting. She was visiting me over the holidays and when I asked what she would like for dinner. To my surprise she requested this meal from 2 years ago!!! Every one love it. I also add onions and green peppers to the dish. They add a nice flavor. I recommend it for a large group. It easy and you can make it ahead of time.

Reviewed on Nov. 09, 2011 by spoiledgranny

For those of you say the prep time is to long. I watched the video on easy prep of the stuffed shells, cook them, slice them open with shears and lay flat and fill, roll up and place in dish seam side down.. SOOOOO EASY!!

Reviewed on Nov. 06, 2011 by tptaylor13

I have made this several times. The prep time is MUCH longer than indicated, but the taste is great! Sometimes I use fresh mushrooms instead of canned.

Reviewed on Mar. 16, 2011 by Mrs. Raz

I hate to say I was really excited about making this dish. I spent two and a half hours making it, to have my husband say it was tasteless! Even my kids were only polite because they saw how long I spent on it. I had even add extra seasoning to the meat. So while it did not taste awful it was not worth all the work.

Reviewed on Sep. 18, 2010 by swex830

This is a huge favorite with my family. Prep time is a little longer.

Reviewed on Feb. 16, 2010 by samantha_phill

I love this recipe. It's great to freeze as well.