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Chicken Manicotti Recipe

Chicken Manicotti Recipe

"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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Chicken Manicotti

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MY REVIEW
klkblk User ID: 6436611 130902
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."

MY REVIEW
psygrad95 User ID: 1413766 53545
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."

MY REVIEW
cel723731 User ID: 2578188 131655
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!"

MY REVIEW
klmartin83 User ID: 5395145 91144
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."

MY REVIEW
htimm User ID: 2217494 53544
Reviewed Sep. 28, 2011

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

MY REVIEW
lindalou2u2 User ID: 2554010 77879
Reviewed Sep. 23, 2011

"I loved the recipe. I have made it a few times now. It also tastes good out of the freezer."

MY REVIEW
carolastaff User ID: 2247840 51929
Reviewed Aug. 17, 2011

"My family loves it! I love that it makes two casseroles. I usually make one with the sausage and muchrooms and the second without the mushrooms. I have never frozen it because whatever is left over always gets eaten for lunch the next day, and there is usually a battle over who will get it! It is a great dish to serve for company, too."

MY REVIEW
mellen24 User ID: 3945051 56536
Reviewed Oct. 22, 2010

"I used some hickory smoked chicken to make this recipe."

MY REVIEW
cmp85 User ID: 3900934 67319
Reviewed Oct. 6, 2010

"I have made this recipe several times and my family loves it!! The chicken instead of the ricotta cheese mixture found in traditional manicotti is a nice change. I omit the mushrooms as no one here likes them. I also have never cooked it from frozen, since we have 3 teenagers, I cook both at once and it is gone in one sitting! I make lots of TOH recipes and they have never let me down."

MY REVIEW
kaismia User ID: 5467893 60960
Reviewed Sep. 26, 2010

"This meal was very easy to prepare very delicious the whole family loved."

MY REVIEW
braineater User ID: 2073967 130900
Reviewed Jan. 29, 2009

"The chicken inside the manicotti was overcook and had no taste. I must have done something wrong."

MY REVIEW
cflores User ID: 2384732 107283
Reviewed Nov. 12, 2008

"I had a blast making this!  I decided to shred the chicken, and I used olives on all of it and mushrooms on half. It turned out great- my 3yr. old loved it!!!!!"

MY REVIEW
pughpat User ID: 1572505 51923
Reviewed Apr. 9, 2008

"do you cook the manicotti before stuffing with chicken, or use uncooked"

MY REVIEW
Crocks User ID: 199215 91142
Reviewed Apr. 4, 2008

"Dry ingredient measurements are not the same as liquid measurements, therefore 4 ounces of shredded cheese is equal to 1 cup, thus 16 ounces is equal to 4 cups.

sbc"

MY REVIEW
icyzephyr User ID: 1185320 91617
Reviewed Apr. 4, 2008

"I have a question about the ingredients listed:
"4 cups (16 ounces) shredded mozzarella cheese"


Isn't 4 cups equal to 32 ounces, not 16 ounces?

So should I use 16 or 32 ounces of shredded cheese?

Thanks!

=)sb"

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Wine Pairings

Medium-Bodied Red Wine

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