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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
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:4 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly. Yield: 4 servings.

Nutritional 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 Pairings

Full-Bodied White Wine

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