[X]

Home > Recipes > Chicken Spinach Manicotti

Chicken Spinach Manicotti Recipe

Chicken Spinach Manicotti Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida

[X]

Rate Chicken Spinach Manicotti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Spinach Manicotti Recipe

Prep: 25 min. Bake: 50 min.

Yield: 3 Servings

25 50 75

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed, divided
6 ounces frozen diced cooked chicken breast, thawed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
3 cans (8 ounces each) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon brown sugar
6 uncooked manicotti shells
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through.
Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11-in. x 7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings.

Nutritional Facts 2 stuffed shells equals 554 calories, 27 g fat (16 g saturated fat), 104 mg cholesterol, 1,862 mg sodium, 48 g carbohydrate, 5 g fiber, 34 g protein.

Originally published as Chicken Spinach Manicotti in Simple & Delicious March/April 2008, p17

Full-Bodied White Wine

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Spinach Manicotti

Chicken Spinach Manicotti

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on May. 14, 2013 by Joscy

Have made this several times since my last post in 2009. I cut back a bit to fit an 8x8" dish. I continue to use 10 ounce frozen chopped spinach (thawed, of course). Leftovers are delicious for lunch next day.

Reviewed on Apr. 04, 2011 by hannahjw88

These went together a lot faster than I expected, especially since the sauce was homemade. The sauce is very good! I did add some Italian seasoning to the filling, as well as ricotta cheese. They turned out good, but it would be nice to have a little bit more robust flavor. They freeze nicely in single size portions, which is great for a busy graduate student.

Reviewed on Sep. 03, 2009 by Joscy

From the photo, this dish looks delicious. My husband and I love both chicken and spinach. Will definitely be making this......SOON!!

Reviewed on Mar. 02, 2009 by RD2Cook

I just made this for the first time and it won't be the last. I did double it, and it worked great, then there wasn't any leftover spinach to deal with. Excellent! I added 1 tsp of dry italian dressing mix and 1 TBSP of olive oil to the chicken/spinach mixture to give the filling more flavor. Turned out great!

Reviewed on Feb. 06, 2009 by rspivack

you can use manicotti shells like lasagne noodles without boiling them, I never knew that. WOW

Reviewed on Feb. 06, 2009 by marlenewinch

Hi, all...

Can I double this recipe???

Reviewed on Feb. 05, 2009 by MarciaKelley

Why not use a low-fat mozzeralla in place of the higher fat jack cheese and eat with less guilt!! sounds really good-Sissie TX