Chicken Alfredo Stuffed Manicotti
"Creamy chicken Alfredo stuffed inside manicotti noodles, topped with chicken Alfredo and mozzarella cheese. I created this recipe myself so it is by no means professional. I have never shared a recipe before but my family loves this one so much I figured this would be a good first one."
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Ingredients2 h 32 m servings 693
Original recipe yields 8 servings
- Bring chicken stock to a boil in a saucepan. Add chicken breasts. Cook until chicken can be easily pulled apart with a fork, about 30 minutes. Drain and cool until easily handled. Shred using 2 forks.
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until still firm to the bite, about 7 minutes. Drain.
- Mix shredded chicken, 2 cups mozzarella cheese, cream cheese, mushrooms, green onions, and garlic together in a bowl. Pour in enough Alfredo sauce until filling has a thick and creamy consistency.
- Spoon chicken filling into a piping bag, reserving about 1/2 cup of the filling in the bowl. Pipe filling into manicotti.
- Mix remaining Alfredo sauce with reserved chicken filling in the bowl.
- Arrange stuffed manicotti in a baking dish. Cover evenly with Alfredo sauce mixture until there are no dry spots. Sprinkle remaining 1 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, about 50 minutes. Remove aluminum foil and continue baking until cheese starts to brown, about 10 minutes.
- Cook's Notes:
- All of the ingredients can be cut back on or more added until it is to your liking. I usually make this in double or triple batches.
- You can use this same recipe with lasagna noodles and layer them instead of stuffing, or you can pipe them onto the long cooked lasagna noodles and roll them up.
- You can also make this in disposable pans and cover with heavy-duty aluminum foil and freeze for a quick and easy dinner on nights when you don't feel like standing over the stove.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of chicken stock. The actual amount of chicken stock consumed will vary.
Per Serving: 693 calories; 51.4 29.8 31.2 126 1809 Full nutrition
ReviewsRead all reviews 2
This is a five star recipe with a couple changes. I decided to use homemade Alfredo sauce, and because I have a pasta maker I made my own pasta tubes which cut down on time (no boiling needed). ...