Manicotti Stuffed With Chicken Vegetables Recipes

EASY CHICKEN STUFFED MANICOTTI

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.

MANICOTTI STUFFED WITH CHICKEN & VEGETABLES

Steps:

• 1. Cook pasta as directed on package. Drain and set aside to let cool.
• 2. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
• 3. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like. While chicken is cooking, start the sauce.
• 4. Over medium-high heat, in a large sauce pan, add all the sauce ingredients and blend well. Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally. Sauce will thicken up. (the longer the better if you can spare 60 minutes)
• 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, in a large bowl, mix chicken with the vegetable medley. Add the ricotta cheese and blend well.
• 6. Take the manicotti shells, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the shells. Is easiest to use your hands.
• 7. Place the shells in a casserole dish. When sauce is ready, pour over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes. For the last few minutes in the oven, add the mozzarella cheese on top. Remove from oven and let stand 5 minutes.
• 8. Tip: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.

MANICOTTI STUFFED WITH CHICKEN AND VEGGIES

Steps:

• 1. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like.
• 2. Meanwhile, cook pasta as directed on package. Drain and set aside to let cool.
• 3. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
• 4. Start the sauce. Over medium-high heat, in a large sauce pan, add all the ingredients and blend well. Bring to a boil, then reduce heat and let simmer for 60 minutes, stirring occasionally. Sauce will thicken up.
• 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, mix chicken with the vegetable medley, and add the ricotta cheese. Blend well.
• 6. When sauce is ready, spread a little sauce on bottom of casserole dish.
• 7. Take the manicotti pasta, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the pasta. Is easiest to use your hands (and a piping tool if you have one). Place shells in a casserole dish.
• 8. Pour remaining sauce over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes.
• 9. For the last few minutes in the oven, add the mozzarella cheese on top. Once melted, remove from oven and let stand 5 minutes.
• 10. Serve, and enjoy! TIP: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.

VEGETABLE-STUFFED MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
• Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
• Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

SUPER-EASY CHICKEN MANICOTTI

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.

ROASTED VEGETABLE AND CHICKEN MANICOTTI

Steps:

• Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

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°.