Chicken Manicotti With Chive Cream Sauce Recipes

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE

Steps:

• Cook manicotti according to package directions and also cool manicotti shells according to package directions.
• Drain shells; rinse with cold water.
• Drain again.
• Meanwhile, for sauce, in small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
• Slowly add milk, stirring until smooth.
• Stir in romano or parmesan cheese.
• Remove from heat.
• For filling, in a medium mixing bowl stir together 3/4 cup of sauce, the chicken, broccoli, red sweet peppers or pimento and pepper.
• Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.
• Arrange the filled shells in a 3-quart rectangular baking dish.
• Pour the remaining sauce over shells.
• Sprinkle with paprika.
• Cover with foil.
• Bake in a 350 degree oven for 25 to 30 minutes or until heated through.

CHICKEN STUFFED MANICOTTI OR JUMBO SHELLS WITH CHIVE-CREAM SAUCE

Steps:

• Cook manicotti or shells according to package directions. Drain shells; rinse with cold water. Drain again.
• Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
• For filling, in a medium bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each shell with about 1/3 cup of the filling.
• Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil. Bake in a 350^ oven for 25 to 30 minutes or until heated through.

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Cook manicotti shells according to package directions. Drain. Rinse with cold water then drain well. Meanwhile, for sauce, in a small heavy saucepan stir cream cheese over medium-low heat till melted. Slowly add milk, stirring till smooth. Stir in Romano or Parmesan cheese. For filling, in a mixing bowl stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper or pimiento, and black pepper. Using a small spoon, carefully stuff each manicotti shell with about 1/3 cup of the filling. Arrange the shells in a 13x9x2-inch baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree oven for 25 to 30 minutes or till heated. Per serving: 351 cal; 18g fat; 87mg chol; 24g pro; 23g carbs; 2g fiber; 252mg sod.

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE

Steps:

• 1. Cook pasta according to package directions. Add salt to pasta water. Drain well.
• 2. Meanwhile, place cream cheese in a saucepan, and cook over medium-low heat until cheese melts.
• 3. Slowly add milk, stirring until smooth. Add Parmesan cheese, stirring well.
• 4. Preheat the oven to 350. Combine 3/4 cup cream sauce, chicken, and next 3 ingredients in a large bowl.
• 5. Carefully stuff about 1/3 cup filling into 12 manicotti shells, discarding any shells that split.
• 6. Arrange shells in an ungreased 9 x 13" baking dish. Pour remaining cream sauce over shells. Sprinkle with paprika.
• 7. Cover and bake at 350 for 30 minutes.

CREAMY CHIVE SAUCE

Steps:

• Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
• Pour in the wine and reduce by half on a high heat.
• Add the stock and reduce by half again.
• Turn the heat right down and stir in the cream.
• Simmer gently until reduced to a light, creamy consistency.
• Season to taste and serve hot.

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.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

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°.