Rating: 4.56 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.

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  • 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.

  • For filling, in a medium bowl combine Grilled & Ready® 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.

  • 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.

  • 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.

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

340 calories; protein 22.3g; carbohydrates 21.1g; fat 18.4g; cholesterol 91.5mg; sodium 520mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
10/27/2014
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 to the sauce. Topped the whole thing with more mozzarella and baked at 350 for 30 mins. Delicious! Tip: plastic sandwich bags with a corner cut off work just as well to fill the pasta. Read More
(4)

Most helpful critical review

Rating: 1 stars
05/04/2016
None of us liked it at all. Read More
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/16/2014
Used 2% milk instead of whole milk and cooked chicken tenders instead. Read More
(4)
Rating: 5 stars
10/26/2014
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 to the sauce. Topped the whole thing with more mozzarella and baked at 350 for 30 mins. Delicious! Tip: plastic sandwich bags with a corner cut off work just as well to fill the pasta. Read More
(4)
Rating: 5 stars
03/09/2015
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 Read More
(3)
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Rating: 5 stars
12/26/2014
this has become a staple in our house. The best manicotti I have made. Read More
(1)
Rating: 5 stars
06/07/2020
turned out really nice. Used some Italian herbs in the white sauce. Read More
Rating: 5 stars
03/09/2017
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 without making any changes but I didn't have nutmeg so I used Italian seasoning. Next time I'm going to double the sauce. Maybe I will add spinach to the filling or add mushrooms to the sauce...or maybe add diced green chili to the filling for a spicy version. Read More
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Rating: 3 stars
02/25/2020
I made it according to directions. It didn't go over well with either my husband or I. Next time I'd go back to my regular ricotta filling with meat on the side. Also, I think we just prefer my regular Italian red sauce. Although, I might also try it at least once with a classic Alfredo sauce. A bit more salt might have helped too. Read More
Rating: 5 stars
01/11/2017
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 the fridge) and topped with shredded cheddar (had that in the fridge too) instead of mozzarella. Next time i will make with Fresh Lasagna noodles cut in quarters and rolled around filling; avoids the broken manicotti shells. Read More
Rating: 1 stars
05/03/2016
None of us liked it at all. Read More