Real Recipes From Real Home Cooks ®

parmesan chicken manicotti

(2 ratings)
Recipe by
Melissa Briggs
San Antonio, TX

One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different… one because I didn’t have any frozen spinach… so I thought, how should I use manicotti without any frozen spinach. And a thought came to me “let’s stuff them with some shredded chicken, Parmesane cheese and ricotta together!

(2 ratings)
yield 3 -4
prep time 25 Min
cook time 35 Min

Ingredients For parmesan chicken manicotti

  • 7
    manicotti shells, cooked according to package
  • 1 c
    ricotta cheese, part-skim
  • 1/2 c
    shredded parmesan cheese
  • 1 c
    shredded cooked chicken
  • 1
    egg
  • 1 tsp
    oregano
  • salt and black pepper
  • 1 can
    italian style crushed tomatoes
  • 2 Tbsp
    grated parmesan cheese
  • 1 Tbsp
    chopped basil leaves
  • 1/4 c
    parmesan cheese
  • 6-8
    basil leaves

How To Make parmesan chicken manicotti

  • 1
    In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
  • 2
    Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
  • 3
    Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
  • 4
    Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
  • 5
    Bake at 350 degrees F for 35 minutes or until hot and bubbly.

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