creamy chicken / spinach & ham manicotti

Name: Creamy Chicken / Spinach & Ham Manicotti
Prep time: 30 min
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 12 - manicotti shells, cooked according to package - drain; ## FILLING; 1 - onion, chopped; 2 clove(s) garlic, minced; 1 tablespoon(s) olive oil; 1 1/2 cup(s) small diced, cooked chicken; 3/4 cup(s) small diced, cooked ham; 1/2 cup(s) ricotta cheese; 2 ounce(s) cream cheese, softened; 10 ounce(s) frozen spinach, thawed and water squeezed out , thoroughly; 2 - eggs, slightly beaten; 1/2 cup(s) grated, parmesan cheese; 1 teaspoon(s) dried basil; 1 teaspoon(s) pepper; 1/4 teaspoon(s) nutmeg; ## SAUCE; 3 cup(s) chicken broth; 3/4 cup(s) flour; 1/2 cup(s) heavy cream; 1/2 cup(s) milk; 1 teaspoon(s) salt or to taste; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) pepper; 1/4 - 1/2 teaspoon(s) cayenne pepper; 1/2 cup(s) grated parmesan cheese and extra for sprinkling on top; paprika - for sprinkling on top

(2 RATINGS)

252 Pinches 11 Photos

CJ *

Somewhere, PA

Updated on Mar 7, 2014

Another family favorite...Delicious!! My photos

Rate

prep time 30 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

12 - manicotti shells, cooked according to package - drain
FILLING
1 - onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups small diced, cooked chicken
3/4 cup small diced, cooked ham
1/2 cup ricotta cheese
2 ounces cream cheese, softened
10 ounces frozen spinach, thawed and water squeezed out , thoroughly
2 - eggs, slightly beaten
1/2 cup grated, parmesan cheese
1 teaspoon dried basil
1 teaspoon pepper
1/4 teaspoon nutmeg
SAUCE
3 cups chicken broth
3/4 cup flour
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt or to taste
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1/4 - 1/2 teaspoon cayenne pepper
1/2 cup grated parmesan cheese and extra for sprinkling on top
paprika - for sprinkling on top

How To Make creamy chicken / spinach & ham manicotti

Step 1

Cook manicotti shells according to package directions.

Step 2

In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
Step 3

Sauce: Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
Step 4

Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
Step 5

Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don't worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
Step 6

Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
Step 7

Cover with foil, and place in preheated oven, for 30 - 35 minutes, until heated through and bubbly. Remove foil and continue baking for another 5 minutes to slightly brown top. If you have sauce left, save it for reheating leftovers.
Step 8

Enjoy!
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