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Cheesy Chicken Manicotti

Our youngest daughter tweaked this recipe to our tastes. To stuff the shells, we cut off the end of a disposable cake-decorating bag and slipped the filling inside. It worked like a charm. No mess!—Gale Sparling, Pembroke, Ontario
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    4 servings


  • 8 manicotti shells
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup half-and-half cream
  • 1/2 cup sour cream
  • 1/2 cup water
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • 2 cups cubed cooked chicken
  • 1/2 cup 4% cottage cheese
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1 tablespoon minced chives, optional


  • Cook manicotti according to package directions. Meanwhile, in a bowl, combine the soup, cream, sour cream, water, mayonnaise and Parmesan cheese. Spread about 3/4 cup into a greased 11x7-in. baking dish. In another bowl, combine the egg, 1 cup mozzarella cheese, chicken, cottage cheese, Parmesan cheese and pepper.
  • Drain manicotti shells; stuff each with about 1/3 cup of chicken mixture. Arrange over sauce. Pour remaining sauce over the shells. Top with the remaining mozzarella cheese. Sprinkle with chives if desired.
  • Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly.

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