Chicken And Almond Manicotti Recipes

CHICKEN ALFREDO MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
• Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
• For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
• For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
• Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

CHICKEN MANICOTTI

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°.

CHICKEN & SAUSAGE MANICOTTI

Steps:

• In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water., Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving., To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.

CHICKEN AND ALMOND MANICOTTI

Steps:

• Manicotti pancakes: Break the eggs into a bowl and beat with a whisk. Stir in the water. Add the flour gradually, stirring with the whisk. Add the salt and let stand for 1/2 hour. Heat a 7- or 8-inch crepe pan or small Teflon skillet and brush lightly with butter. Add about 3 tbsp of the batter and tilt the pan this way and that until the batter covers bottom. The crepes should be quite thin but substantial enough to handle. Cook for about 35 seconds on one side and turn, using a spatula or the hands. Cook on the other side briefly, 2 or 3 secs. Slide out. Continue making pancakes, brushing the skillet lightly with butter if necessary before each pancake. Set aside and cover with damp towel. Chicken filling: Preheat oven to 350 degrees. Place the breasts in a bowl and squeeze lemon over it, adding the rind. Let stand. Melt 1 1/2 tbsp of butter in a saucepan and the onion. Cook, stirring, until the onion is wilted. Sprinkle with flour and cook, stirring with whisk. Add the broth, stirring rapidly with the whisk. When thickened and smooth, add half the cream. Simmer for 10 min., stir rig occasionally, and add the Gruyere cheese, slat and pepper to taste. Set aside Melt 1 tsp of butter in a small skillet and add the almonds in one layer. Place in oven and bake, shaking and stirring the almonds until golden brown. Let cool. Drain chicken pieces. Pat dry. Sprinkle with salt and pepper. Melt 2 tbsp butter in skillet and aadd chicken. Brown on both sides, 3 or 4 min. Remove and add vermouth. Cook for 20 secs, stirring. Pour drippings into a bowl. Cut chicken into 1/2 inch cubes and add to the bowl. Add almonds, remaining heavy cream, egg, ricotta cheese, 3 tbsp Parmesan and chopped parsley. Blend well with fork To assemble: spoon equal amounts of chicken down centre of manicotti pancake and roll. Spoon sauce on bottom of dish to cover bottom. Arrange manicotti on sauce, and cover with remaining sauce. Bake 15-20 min until piping hot.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

CHICKEN MANICOTTI

Steps:

• In a bowl combine parmesan and ricotta cheese, chicken and spices.
• Fill each manicotti shell with mixture.
• In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
• Now place filled manicotti shells in dish.
• Top with 4 pieces of mozzarella cheese.
• Now pour the rest of spaghetti sauce over the top.
• Place the other 4 slices of mozzarella cheese on top.
• Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
• Take the tin foil off and bake for another 5 or 10 minutes.
• Let cool for about 10 minutes before serving.

CHICKEN MANICOTTI WITH WHITE SAUCE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.