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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Recipe Summary

Servings:
8
Yield:
8 servings
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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 45% DV; carbohydrates 21.1g 7% DV; fat 18.4g 28% DV; cholesterol 91.5mg 31% DV; sodium 520mg 21% DV. Full Nutrition

Reviews (9)

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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
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 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
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
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
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Rating: 1 stars
05/03/2016
None of us liked it at all. Read More
Rating: 5 stars
04/01/2017
I did not have ant large pasta. so I just use the creamy sauce on regular chicken and it tasted delicious. Read More
Rating: 5 stars
09/08/2016
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. Subbed onion powder for the onions & added black pepper salt and a dash of nutmeg to the white sauce. Added garlic & onion powder Italian seasoning & pepper to the filling. Also drizzled about 10 oz. marinara sauce over the whole thing and added sliced chicken herb sausage to the pan - baked 25 mins. Very creamy tasty & versatile recipe. Would be good with zucchini spinach or broccoli added! Read More