Chicken Stuffed Manicotti Or Jumbo Shells With Chive Cream Sauce Recipes

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EASY STUFFED MANICOTTI



Easy Stuffed Manicotti image

This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!

Provided by Ashley Fehr

Categories     Dinner

Time 43m

Number Of Ingredients 9

12 manicotti pasta shells
2 cups Ricotta cheese (1 16 ounce/ 475g container)
2 cups mozzarella cheese (shredded, divided)
1/2 cup Parmesan cheese (shredded, divided)
1 egg
1 tablespoon basil pesto
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups marinara sauce

Steps:

  • Preheat oven to 375°F.
  • Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
  • Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
  • In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
  • Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
  • Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
  • Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
  • Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
  • Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

Nutrition Facts : ServingSize 2 manicotti, Calories 451 kcal, Carbohydrate 33 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1395 mg, Fiber 3 g, Sugar 6 g

CHICKEN MANICOTTI



Chicken Manicotti image

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

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water

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.

EASY CHICKEN STUFFED MANICOTTI



Easy Chicken Stuffed Manicotti image

Chicken Alfredo, manicotti style.

Provided by Jessica P.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h20m

Yield 7

Number Of Ingredients 7

¾ cup water
1 (16 ounce) jar Alfredo sauce
14 chicken tenders
2 tablespoons garlic powder
14 uncooked manicotti shells
2 tablespoons Montreal steak seasoning (such as McCormick®)
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
  • Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
  • Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 30.4 g, Cholesterol 96.9 mg, Fat 25.5 g, Fiber 1.5 g, Protein 35.2 g, SaturatedFat 10.2 g, Sodium 1666.1 mg, Sugar 3.8 g

CHICKEN MANICOTTI ALFREDO



Chicken Manicotti Alfredo image

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

3 skinless, boneless chicken breast halves
½ cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
1 ½ cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1 egg
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese

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

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE



Chicken Manicotti With Chive Cream Sauce image

Make and share this Chicken Manicotti With Chive Cream Sauce recipe from Food.com.

Provided by Gingerbear

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

12 packaged dry manicotti
1 (8 ounce) container soft cream cheese, with chives and onion (this is like the spreadable bagel cheese)
2/3 cup milk
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
2 cups chopped, cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed and drained
3 1/2 ounces jars roasted red sweet peppers, drained and sliced or 1 (4 ounce) jar diced pimentos, drained
1/4 teaspoon pepper
paprika, to taste

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.

Nutrition Facts : Calories 178.4, Fat 15.1, SaturatedFat 8.6, Cholesterol 49.2, Sodium 189.6, Carbohydrate 6.3, Fiber 1.8, Sugar 2.6, Protein 5.8

CHICKEN STUFFED MANICOTTI OR JUMBO SHELLS WITH CHIVE-CREAM SAUCE



Chicken Stuffed Manicotti or Jumbo Shells With Chive-Cream Sauce image

Make and share this Chicken Stuffed Manicotti or Jumbo Shells With Chive-Cream Sauce recipe from Food.com.

Provided by Sourdough Girl

Categories     Manicotti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

12 packaged dried manicotti or 12 jumbo pasta shells
1 (8 ounce) container soft-style chive & onion cream cheese
2/3 cup milk
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
2 cups chopped cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed and drained
0.5 (7 ounce) jar roasted red sweet peppers, drained and sliced
1/4 teaspoon black pepper
paprika

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.

Nutrition Facts : Calories 421, Fat 30, SaturatedFat 17.1, Cholesterol 135.3, Sodium 428, Carbohydrate 8.9, Fiber 2.7, Sugar 2.2, Protein 29.9

CHICKEN MANICOTTI WITH WHITE SAUCE



Chicken Manicotti with White Sauce image

I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. -Liz Lorch, Spirit Lake, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 17

6 ounces cream cheese, softened
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups 2% milk
3 cups shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

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.

Nutrition Facts : Calories 761 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 962mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 49g protein.

CREAMY CHIVE SAUCE



Creamy Chive Sauce image

This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!

Provided by choppo

Categories     Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

15 g butter
300 ml whipping cream
1 finely chopped onion
1 crushed garlic clove
4 tablespoons dry white wine
4 tablespoons chicken stock
1 tablespoon chopped fresh chives
salt and pepper (to season)

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.

WONDERFUL MANICOTTI OR STUFFED JUMBO SHELLS



Wonderful Manicotti or Stuffed Jumbo Shells image

I got this recipe from an old boyfriend and have made it several times and family and friends always want the recipe. A bit different from the usual as it uses cream cheese rather than ricotta. Hope you enjoy!

Provided by Sharkkool

Categories     Manicotti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
2/3 lb ground Italian sausage
1 medium onion, chopped
1 teaspoon marjoram
1 teaspoon sweet basil
1 teaspoon season salt (I like Nature's Seasoning)
1/4 teaspoon garlic powder (or more if you love garlic I usually add more)
1 lb cream cheese (regular, low fat or no fat, all work well)
manicotti or jumbo pasta shells
32 ounces Italian sauce
1/2 lb shredded Italian cheese, mix (Mozzarella, Fortina, Parmesan)

Steps:

  • Brown meats & onion together. Drain. Add seasonings and cream cheese, not the sauce yet. Prepare manicotti shells or jumbo shells according to package instructions. Stuff pasta with meat mixture (I use a baggie and clip off a corner to fill).Sppon a smal amount of the sauce in the bottom of a baking dish and arrange filled pasta in the dish. Cover with favorite Italian sauce and top with shredded cheese (may cover with foil if you do not like your cheese too brown and remove the last 10 minutes). Bake at 350 degrees for 45 minutes. Freezes well.

Nutrition Facts : Calories 612, Fat 45.6, SaturatedFat 20.4, Cholesterol 144.2, Sodium 1161, Carbohydrate 20.9, Fiber 3.3, Sugar 12.8, Protein 28.6

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