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Creamy Chicken Manicotti

Rated as 4.64 out of 5 Stars
21

"With prepared grilled chicken strips, classic chicken manicotti filled with Parmesan cheese, ricotta, chopped chicken and more are baked in a creamy sauce for an easy and impressive dinner."
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Ingredients

servings 340
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.
  2. For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.
  3. For filling, in a medium bowl combine Grilled & Ready(R) Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.
  4. Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
  5. Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

Footnotes

  • Make Ahead Tip:
  • To make ahead: Prepare manicotti as directed through Step 4. Cover and refrigerate up to 24 hours. To serve, uncover and bake in a 400 degrees F oven for 25 to 30 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with ground nutmeg and parsley.

Nutrition Facts


Per Serving: 340 calories; 18.4 21.1 22.3 92 520 Full nutrition

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Reviews

Read all reviews 9
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used two boneless skinless chicken breasts, and added a 10oz package of spinach and about half a cup of feta to the filling. I also added a clove of chopped garlic, and a bunch of mozzarella ...

Most helpful critical review

None of us liked it at all.

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I used two boneless skinless chicken breasts, and added a 10oz package of spinach and about half a cup of feta to the filling. I also added a clove of chopped garlic, and a bunch of mozzarella ...

Used 2% milk instead of whole milk and cooked chicken tenders instead.

I didnt have ham and used 2% milk instead, I used two grilled chicken breast and 1 package frozen spinach in the mixture, I used a whole egg and Topped it off with mozzarella

this has become a staple in our house. The best manicotti I have made.

I did not have ant large pasta. so I just use the creamy sauce on regular chicken and it tasted delicious.

We loved this dish! It was easy and yummy! I chilled the filling and it was easy to kind of roll it into a "snake" and then push it into the manicotti noodles. I like trying a new recipe witho...

This was amazing! My only changes to the sauce were adding 2 crushed garlic cloves, 1/8 tsp of cayenne, and 1 tsp of oregano. After assembling, i tossed a bit of fresh basil on top (had it in...

Tasty recipe! I made lots of changes based on my family's preferences & what I had on hand but am sure it's good as is. I didn't use ham and used leftover chopped rotisserie chicken and 2% milk...

None of us liked it at all.