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Chicken Spinach Manicotti

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
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    3 servings


  • 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 whole 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 shredded Monterey Jack cheese


  • 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 11x7-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.
Nutrition Facts
2 each: 554 calories, 27g fat (16g saturated fat), 104mg cholesterol, 1862mg sodium, 48g carbohydrate (9g sugars, 5g fiber), 34g protein.

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  • katecrid47
    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!

  • Joscy
    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.

  • hannahjw88
    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.

  • Joscy
    Sep 3, 2009

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

  • RD2Cook
    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!

  • rspivack
    Feb 6, 2009

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

  • marlenewinch
    Feb 6, 2009

    Hi, all...Can I double this recipe???

  • MarciaKelley
    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