READY IN 1½ hrs

Shortcut Chicken Manicotti

Read Reviews (38)

"This is a wonderful recipe that uses uncooked manicotti noodles." — pie223

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 14, 2003

I just wanted to say this is a WONDERFULLLLLL recipe! It's a lot easier to prepare the manicotti with the shells uncooked! I made for my mom on mother's day and it was just perfect!! I wasn't sure if I should try since no one has rated it, but I am glad I did. I impressed the entire family enjoyed including my mother an awesome cook!! Ps: wouldn't change a thing!

—ANNA.M

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Most Helpful Critical Review

Feb 26, 2010

Quick and easy, only complaint was that is wasnt saucy enough and the white sauce was fantastic!! Great healthy alternative to the traditional manicotti.Also adding the water is a MUST if you want your noodles to cook

—michelle

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45 Ratings

Dec 27, 2004

This recipe gets rave reviews from me and my family. One improvement I've made is to shred the cooked chicken in a food processor first - it makes the stuffing of the shells easier. This recipe is a taste sensation! I make it for company when I want to impress.

—PAZZOBELLO

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Nov 24, 2003

The prep time is way off. It takes at least 20 minutes just to stuff the shells. Next time I think I'll add some red pepper flakes to the chicken mixture. Also, rather than using the sauce in the recipe I think using an alfredo sauce would be better. The Quick and Easy Alfredo Sauce on this site would be great with this recipe. I also layered the bottom of our dishes with red sauce for flavor contrasts. The combination of the flavors was really good.

—LVERNE1

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Feb 03, 2009

Major mod here -- I didn't have manicotti, so I made a casserole. I put a layer of cooked past in a caserrole dish, then layered the spinach/chicken mix on top, then another layer of pasta, and finally the sauce. I'd add lots of spinach to this -- it tastes good. Oh... and then layer top with breadcumbs and bake. In last 10 minutes add grated cheese on top.

—Ang

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Jan 19, 2011

this is one of the best pasta recipes i have! everyone in my family just loves this. great choice for dinner and if there are left over, it heats up great for lunch the next day!

—bugaboo

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Jul 05, 2004

This recipe is great! I used chicken breast tenders so I could easily shred the meat after cooking it. That made it fit into the shells quite nicely. I added some fresh garlic to the chicken cheese mix and a little pepper too. Good enough for company dinner!

—ITSLAUREN

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Apr 04, 2004

I made this for a large group, so I doubled it. Plus I also didn't use manicotti, I just scooped it into homemade crepes (made a day or 2 before) and rolled them up and covered them in the sauce (omitted the water) and baked for about 30 minutes. It was delicious! When I do it again, I will most likely use less milk in the sauce, as it was pretty runny, but my friends loved it. Served it with a spinach salad with warm italian bacon dressing, and garlic bread sticks.

—JANE MN

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Nutrition

Calories
512 kcal
26%

Carbohydrates
36.7 g
12%

Cholesterol
129 mg
43%

Fat
26.4 g
41%

Fiber
3 g
12%

Protein
33.2 g
66%

Sodium
826 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shortcut Chicken Manicotti

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 512
** Calories from Fat: 237

% Daily Value *
** Total Fat 26.4g 41 %
** Saturated Fat 14.3g 71 %
** Cholesterol 129mg 43 %
** Sodium 826mg 33 %
** Potassium 621mg 17 %
** Total Carbohydrates 36.7g 12 %
** Dietary Fiber 3g 12 %
** Protein 33.2g 66 %
** Sugars 4.5g
** Vitamin A 153 %
** Vitamin C 11 %
** Calcium 55 %
** Iron 37 %
** Thiamin 15 %
** Niacin 108 %
** Vitamin B6 30 %
** Magnesium 34 %
** Folate 97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.