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Creamy Chicken Manicotti

Creamy Chicken Manicotti

Tyson(R) Grilled & Ready(R)

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

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Original recipe yields 8 servings



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


  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.
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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 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.

Natasha Sellner

This recipe does NOT come out to 340 kcal's per serving. Once all is said and done, this tops out at 895 calories per serving. Not sure where the nutrition information came from, but this is a very high calorie dish. Definitely something that shouldn't be eaten every day. I should also note my husband would not eat this at all.

DAWN 1976

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