Chicken Manicotti with Chive Cream Sauce

Chicken Manicotti With Chive Cream Sauce

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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

How to Make Chicken Manicotti with Chive Cream Sauce


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

Printable Recipe Card

About Chicken Manicotti with Chive Cream Sauce

Course/Dish: Chicken

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