Reviewed: Jan. 10, 2005

Very good recipe...easy too! My prep time was about 30 minutes though. This one will be added to my favorites!

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Reviewed: 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.

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PAZZOBELLO

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Jul. 5, 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!

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ITSLAUREN

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Reviewed: Apr. 4, 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.

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JANE MN

Cooking Level: Intermediate

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Reviewed: Nov. 21, 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.

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LVERNE1

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Reviewed: Nov. 18, 2003

I was a little disappointed with this recipe because I felt it was a little bland. I even seasoned the chicken before cooking and added more than the 1 tsp of Italian seasoning. I think it is a good base, but it needs something. Also, would use a little less boiling water since the sauce was a little soupy. I may make this again, but will experiment to spice it up.

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EILEENMA

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Reviewed: Oct. 28, 2003

Excellent recipe...gave it 5 stars. However, preparation took me somewhat longer than the 15 minutes indicated. I also forgot the last step of sprinkling with cheddar and parsley, but it still tasted great to us. Will be making this again; would be a good buffet dish, as some of the prep (such as stuffing the manicotti) can be done the day before.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Oct. 17, 2003

This was really great. Everyone in my family loved it.

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PLSPJS

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Reviewed: Jul. 15, 2003

LOVE THIS RECIPE! I DID END UP USING THE TUBE SHAPED MANICOTTI. I WILL MAKE THIS RECIPE FOR MY FAMILY AND FRIENDS. PLUS MY HUSBAND THINKS IT IS GREAT THANKS KAREN

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KARENH

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Reviewed: May 23, 2003

Pretty good. You need to dice the chicken pretty fine to make it fit in the shells. I made this lowfat by using fat free sour cream, fat free cottage cheese, skim milk and lowfat cheddar.

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BB34

Cooking Level: Expert

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Reviewed: May 18, 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!

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