Chicken Broccoli Manicotti
TOTAL TIME: Prep: 45 min. Bake: 40 min.
YIELD: 6 servings.
Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.
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 shredded Monterey Jack cheese
-
1/4 cup shredded Parmesan cheese
-
FILLING:
-
2 large 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
-
1.
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.
-
2.
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.
-
3.
Spread about 1/2 cup cheese sauce in two greased 11x7-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.
Nutrition Facts
2 each: 558 calories, 25g fat (14g saturated fat), 206mg cholesterol, 762mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 46g protein.
© 2024 RDA Enthusiast Brands, LLC