Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) frozen chopped spinach, thawed, divided

  2. 6 ounces frozen diced cooked chicken breast, thawed

  3. 3 tablespoons butter

  4. 3 tablespoons all-purpose flour

  5. 1 cup chicken broth

  6. 1/2 cup milk

  7. 3 cans (8 ounces each ) tomato sauce

  8. 1 teaspoon dried basil

  9. 1 teaspoon dried oregano

  10. 3/4 teaspoon garlic powder

  11. 3/4 teaspoon brown sugar

  12. 6 uncooked manicotti shells

  13. 1 cup (4 ounces) shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Chicken Spinach Manicotti Recipe photo by Taste of Home Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside.

  2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through.

  3. Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11-in. x 7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.

  4. Cover and bake at 350° for 40-45 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings.


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