Chicken Manicotti
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Chicken Manicotti

Thanksgiving is still a couple weeks away, but I’ve got a recipe that combines my favorite flavors of Thanksgiving. It’s a great way to use up left over turkey too!

Chicken Manicotti Recipe

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Chicken Manicotti is a family favorite pasta dish and a creamy take on the typical dish. The noodles are filled with a yummy combination of chicken, stuffing and of course cheese!

Ingredients:

  • Manicotti Noodles
  • Skinless boneless chicken breasts or a rotisserie chicken.
  • Cream of Chicken Soup
  • Sour Cream
  • Stovetop Stuffing
  • Grated Cheese

Instructions:

Season and cook the chicken (or use rotisserie chicken and skip this step!

Add the manicotti tubes to a pan of boiling water. Boil for 12 minutes and be careful not to overcook. The noodles start to tear if overcooked. It is also a good idea to stir them occasionally so they don’t stick to the bottom of the pan.

Prepare the Stove Top according to the direction on the box. I love Stove Top.

In a medium bowl, mix together soup sour cream, 1 cup of the grated cheese. Reserve 1 cup of this mixture and set aside.

Sour cream and cream of chicken soup

Combine the chicken, stuffing, and sour cream mixture. It doesn’t look very appetizing, but it tastes scrumptious!

Cheese Mixture

When the noodles are done drain and rinse. I light to place mine on a towel to let them cool and prevent sticking to each other.

Stuffed Manicottie

Now’s the messy fun part. Using a spoon stuff that little noodle as full as you can get it. Once they are filled place them in a 9×13 pan.

Manicotti Ready to Bake

When all of the filling is gone, or all of your noodles are stuffed–whichever comes first–cover the noodles with the remaining sour cream mixture and sprinkles the cup of cheese over the top. Cover with foil and bake at 350 for approximately 30 minutes.

Chicken Manicotti
 
Author:
Ingredients
  • 1 box manicotti pasta
  • 1 (6 oz) box Stove Top stuffing
  • 1½ c. sour cream
  • 1 can cream of chicken soup
  • 2 c. grated cheese
  • 6 skinless chicken breasts, cooked and cubed
Instructions
  1. Cook manicotti noodles according to the directions on the box.
  2. Rinse noodles and lay on a towel to cool.
  3. Prepare the stuffing according the directions on the box.
  4. While the noodles are cooling, mix the sour cream, cream of chicken soup and 1 c. grated cheese. Reserve 1 cup of the mixture and set to the side.
  5. To the remaining mixture add Stove Top and chicken. Mix together.
  6. Use a small spoon to fill the manicotti tubes with the filling. Place in a 9x13" pan. Continue until all the tubes are full or you run out of filling, whichever comes first.
  7. Spread the sour cream/cheese mixture over the top of the noodles and sprinkle with cheese. Cover with foil and back at 350 for 30 minutes.

 

Finished Manicotti

So long left over turkey, hello manicotti!

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13 Comments

  1. I will have to try this recipe – looks yummy! Just a hint to those who might not like the fun, er messy, part. You can use large shells as those are much easier to stuff. I have a mexican manicotti recipe that I love, but I’m not so good at stuffing the noodles, so I’ve found that the shells are MUCH easier. 🙂

  2. This sounds really good! It’s something that I know everyone in my family will love, I’ll have to make it this week. Thanks for sharing.

  3. Perfect to use up the leftover turkey we cooked last weekend! Thanks! I too was thinking shells would be much easier. Buying shells and sour cream tonight!

  4. I made this last night for my family and I was told it was the “best dinner ever”! Added a side salad to it and it was perfect! Thanks for sharing, love your blog! xx

  5. Just a note… my great grandmother is from Italy, straight off the boat, she taught me how to cook. When we do manicotti we stuff the noodle while the shell is hard, then put them in boiling water, as they rise a bit they are done, spoon them out then place in a pan and bake. The meat will cook in the water and keep it moist.

    It’s a lot easier then trying to stuff a wet noodle…

    Erin.

  6. My family loved this recipe! Instead of the manicotti shells, I used the flat, wide lasagna noodles soaked and softened in hot water. It’s much easier to roll the filling up in those than to stuff those flimsy shells! Yummy! Thanks for sharing!

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