Chicken Spinach Manicotti Recipe

4 8 10
Chicken Spinach Manicotti Recipe
Chicken Spinach Manicotti Recipe photo by Taste of Home
Publisher Photo

Chicken Spinach Manicotti Recipe

Read Reviews
4 8 10
Publisher Photo
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
MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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

Nutritional Facts

2 each: 554 calories, 27g fat (16g saturated fat), 104mg cholesterol, 1862mg sodium, 48g carbohydrate (9g sugars, 5g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chicken Spinach Manicotti in Simple & Delicious March/April 2008, p17

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Reviews forChicken Spinach Manicotti

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katecrid47 User ID: 7098019 104821
Reviewed Sep. 18, 2013

"We tried this last night. Everyone liked it. I am looking forward to the leftovers for lunch. I did double the recipe and it turned out great. I also added a bit of an italian cheese blend to the chicken and spinach filling I think it brought the filling together better. . The sauce was good. Next time I might try adding a little more spices to it. It was creamy and thick but seemed to be missing something. Overall a keeper recipe!"

MY REVIEW
Joscy User ID: 2694585 155502
Reviewed May. 14, 2013

"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."

MY REVIEW
hannahjw88 User ID: 5274328 75681
Reviewed Apr. 4, 2011

"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."

MY REVIEW
Joscy User ID: 2694585 104819
Reviewed Sep. 3, 2009 Edited May. 14, 2013

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

MY REVIEW
RD2Cook User ID: 1012768 61516
Reviewed Mar. 2, 2009

"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!"

MY REVIEW
rspivack User ID: 2340295 207458
Reviewed Feb. 6, 2009

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

MY REVIEW
marlenewinch User ID: 1454802 150052
Reviewed Feb. 6, 2009

"Hi, all...

Can I double this recipe???"

MY REVIEW
MarciaKelley User ID: 767074 207457
Reviewed Feb. 5, 2009

"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"

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