Chicken Spinach Manicotti Recipe
- 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.
2 each: 554 calories, 27g fat (16g saturated fat), 104mg cholesterol, 1862mg sodium, 48g carbohydrate (9g sugars, 5g fiber), 34g protein
Reviews for Chicken Spinach Manicotti
"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!"
"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."
"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."
"From the photo, this dish looks delicious. My husband and I love both chicken and spinach. Will definitely be making this......SOON!!"
"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!"
"you can use manicotti shells like lasagne noodles without boiling them, I never knew that. WOW"
"Hi, all...Can I double this recipe???"
"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"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.