Chicken Manicotti Recipe
Chicken Manicotti Recipe photo by Taste of Home

Chicken Manicotti Recipe

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"When a girlfriend came home from the hospital with her newborn, I sent over this freezer casserole," recalls Jamie Valocchi, Mesa, Arizona. "She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken," she suggests.
TOTAL TIME: Prep: 25 min. Bake: 65 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 65 min.
MAKES: 8 servings


  • 1 tablespoon garlic powder
  • 1-1/2 pounds boneless skinless chicken breasts
  • 16 uncooked manicotti shells
  • 2 jars (26 ounces each) spaghetti sauce, divided
  • 1 pound bulk Italian sausage, cooked and drained
  • 1/2 pound fresh mushrooms, sliced
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup water

Nutritional Facts

1 each: 546 calories, 26g fat (11g saturated fat), 115mg cholesterol, 980mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 41g protein


  1. Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9-in. baking dishes.
  2. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
  3. Drizzle water around the edge of each dish. Cover and bake 65-70 minutes or until chicken is no longer pink and pasta is tender.
    Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 2 casseroles (4 servings each).
Originally published as Chicken Manicotti in Quick Cooking March/April 2004, p16

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 21, 2014

"I want to make this and take for our weekend away. Would it be ok to make Friday and bake on Sunday. The only thing I'm concerned about is the raw chicken sitting with the other ingrediants . I ve made this before and loved it."

Reviewed May. 15, 2012

"A little time consuming stuffing the manicotti, but not bad considering you get 2 full trays. I put about 4 1" chuncks of chicken per manicotti."

Reviewed Feb. 15, 2012

"My husband and I chose this for our special Valentine's dinner. It was extremely easy to prepare and turned out perfect! Delicious!"

Reviewed Nov. 17, 2011

"It was okay. There are other pasta dishes I like better, and my husband wasn't really a fan at all."

Reviewed Sep. 28, 2011

"Excellent casserole and wonderful to have one put away in the freezer for another day."

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