CHICKEN MANICOTTI
When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 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 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.
CANNELLONI OR MANICOTTI WITH CHICKEN
Make and share this Cannelloni or Manicotti With Chicken recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
- Allow to marinate for at least 30 minutes.
- In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
- Drain and cover kale with cold water; set aside.
- Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
- Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
- Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
- With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
- Process the chicken in short bursts until the cubes are finely chopped.
- Drain kale well, chop and add to the food processor.
- Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
- To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
- Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
- Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
- Add milk and return the liquid to boil, whisking frequently.
- Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
- In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon salt and 2 tablespoons of olive oil.
- Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
- When done, transfer tubes to bowl of cold water.
- Preheat oven to 400 degrees F.
- Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
- In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
- Ladle the sauce over the cannelloni.
- Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
- Cover the casserole dish tightly with aluminum foil.
- Bake in preheated 400°F oven for 30 minutes.
- Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
- Serve immediately.
- You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
- You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.
Nutrition Facts : Calories 343.5, Fat 17.3, SaturatedFat 7.8, Cholesterol 76.2, Sodium 1811.7, Carbohydrate 15.2, Fiber 1.2, Sugar 5.5, Protein 31.5
SUPER-EASY CHICKEN MANICOTTI
Super easy! No precooked noodles, just five ingredients and only three easy steps.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 7
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
- Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
- Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
CHICKEN MANICOTTI ALFREDO
A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.
Provided by Jeff Ellison
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g
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