Shortcut Chicken Manicotti

Shortcut Chicken Manicotti

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"This is a wonderful recipe that uses uncooked manicotti noodles."
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1 h 30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
  3. 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.
  4. 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.
  5. Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.


  1. 47 Ratings

Most helpful positive review

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'...

Most helpful critical review

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 wa...

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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'...

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 ...

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 ...

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 th...

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!

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 ch...

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...

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.

I wasn't thrilled about making this dish because there isn't a picture, but I had the ingredients in my pantry and was desperate for something new. My husband and I love this dish! I agree wit...

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