Chicken Manicotti Recipe

5 15 25
Chicken Manicotti Recipe
Chicken Manicotti Recipe photo by Taste of Home
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Chicken Manicotti Recipe

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5 15 25
Publisher Photo
"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.
Recommended: Homemade Pasta Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 1 tablespoon garlic powder
  • 1-1/2 pounds boneless skinless chicken breast
  • 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 mozzarella cheese
  • 2/3 cup water

Directions

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 13-in. x 9-in. baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 1 month. To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).
Originally published as Chicken Manicotti in Quick Cooking March/April 2004, p16

Nutritional Facts

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

  • 1 tablespoon garlic powder
  • 1-1/2 pounds boneless skinless chicken breast
  • 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 mozzarella cheese
  • 2/3 cup water
  1. 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 13-in. x 9-in. baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
  2. Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken juices run clear and pasta is tender.
  3. Cover and freeze remaining casserole for up to 1 month. To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).
Originally published as Chicken Manicotti in Quick Cooking March/April 2004, p16

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Reviews forChicken Manicotti

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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."

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