Chicken Spinach Manicotti
Total TimePrep: 25 min. Bake: 50 min.
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