Parmesan Chicken Manicotti

Parmesan Chicken Manicotti

Delicious manicotti that takes no time to make.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

7

shells

7
pieces Manicotti (cook according to box)
1
cup part skim ricotta cheese
1/2
cup shredded Parmesan cheese
1
cup shredded cooked chicken
1
egg
1
tsp oregano
1
tsp salt and pepper (flavor to taste)
1
can italian style crushed tomotoes
2
tbs grated Parmesan cheese
1
tbs chopped fresh basil leaves
1/4
cup Parmesan cheese
6
basil leaves
  1. In a medium bowl combine cooked shredded chicken, ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed
  2. Stuff each cooked Manicotti with about 1/4 cup of the chicken and cheese mixture carefully so that the Manicotti doesn't tear.
  3. Add the crushed tomatoes in saucepan over low heat. Add 2 tbs grated Parmesan and 1 tbs chopped basil leaves and stir frequently until it starts to bubble. Simmer until heated through.
  4. Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour prepared sauceover Manicotti. Sprinkle with Parmesan cheese and place basil leaves on top.
  5. Bake at 350 degrees for 35 minutes or until hot and bubbly.
Makes shells
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
I placed the chicken and cheese mixture in a zip-lock bag and cut the corner to make a tube to stuff the Manicotti shells. This helps cut down on the mess and time to stuff each shell.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.