Chicken Manicotti with Chive Cream Sauce

Chicken Manicotti With Chive Cream Sauce Recipe

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Nikki Olschwanger


Made this for an impromtu dinner for some friends. Told them I had pizza in the freezer if this didn't turn out good. Fortunately the pizza stayed in the freezer

★★★★★ 1 vote


1 ( 1 lb ) package manicotti shells
2 ( 8 oz ) containers soft cream cheese with chives and onions.
2/3 cups milk
1/4 cup parmesan cheese
2 cups diced cooked chicken
1 ( 10 oz ) package frozen chopped broccoli, thawed and drained
1 ( 4 oz ) jar diced pimiento, drained
1/4 tsp. pepper
paprika, sweet


1Cook pasta according to package directions. Add salt to pasta water. Drain well.
2Meanwhile, place cream cheese in a saucepan, and cook over medium-low heat until cheese melts.
3Slowly add milk, stirring until smooth. Add Parmesan cheese, stirring well.
4Preheat the oven to 350. Combine 3/4 cup cream sauce, chicken, and next 3 ingredients in a large bowl.
5Carefully stuff about 1/3 cup filling into 12 manicotti shells, discarding any shells that split.
6Arrange shells in an ungreased 9 x 13" baking dish. Pour remaining cream sauce over shells. Sprinkle with paprika.
7Cover and bake at 350 for 30 minutes.

About Chicken Manicotti with Chive Cream Sauce

Course/Dish: Chicken