Creamy Chicken Manicotti

Creamy Chicken Manicotti

3
Tyson(R) Grilled & Ready(R) 0

"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."

Ingredients {{adjustedServings}} servings 340 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  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.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

How to Make Chicken Cacciatore

See how to make Chef John’s no-fail "hunter's chicken" recipe.

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.
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Reviews 3

  1. 4 Ratings

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DAWN 1976
3/16/2014

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

mecheng
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.

sarah hayes
12/26/2014

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