Cheese Chicken Manicotti Family Favorite | Little Luna
If you are a fan of Italians and are ready to try new recipes, then I recommend this Parma Chicken Manicotti. These manicotti shells are stuffed with cheesy chicken concoction, with delicious horse pulls on top!
We provided some delicious garlic bread, a salad, and some zuppa toscana soup for this pasta. It felt like we were in an olive grove. It was great! We have a feeling that everyone who tries this will like this.
Better than restaurant
Do you like Italian food? I like it, this is something we always make at home (hello spaghetti and fettuccine).
Many of our favorite Sunday dishes are Italian recipes. This chicken manicotti recipe was actually made by my mom for the weekly family dinner. It’s so delicious, to be honest, it tastes even better than an Italian restaurant!
If you haven’t tried manicotti before, then you must try. This is delicious!
How to make chicken manicotti
Did you know that manicotti translates to “little horseman” or “little sleeve”? This is the perfect description of this delicious stuffed pasta!
Cheesy fillings. In a medium bowl, combine shredded chicken, ricotta, parmesan cheese, eggs and oregano. Season with salt and pepper and stir well.
Manicotti. After cooking the manicotti according to the package instructions, fill each shell with ¼ cup of chicken mixture and place in a greased 9×13 pan.
Italian tomato sauce. Add the crushed tomatoes to the saucepan and heat it over a low heat. Add Italian seasoning and grated Parmesan cheese, stir until heated and simmered. Pour the crushed tomato sauce on the Manicotti, sprinkle with Parmesan cheese and fresh basil (optional).
Bake and serve. Bake at 350 degrees for 35-40 minutes. The service is warm and enjoy!
Tips for using manicotti shells:
- Season the noodles with salt. Bring the water to a boil, add 1 tablespoon of salt, add the pasta and cook.
- If this is your first time using manicotti, I suggest you cook a few more noodles to prevent it from tearing when stuffed.
- An easy way to fill the shell is to fill the ziplock bag with the mixture. Cut off the corners of the bag (you need to cut off the larger part to let the chicken through), then use the bag to pour the mixture into the manicotti shell.
Store in advance
go ahead. I like to double the recipes I have planned to make. This way I can have one meal today, and I can put another meal in the fridge on a crazy busy day and eat a hot meal.
- Refrigerator option: make up a day in advance, cover with plastic wrap, and put in the refrigerator until you are ready to bake.
- Freezing option: boiled chewy pasta. Assemble according to the recipe, cover with plastic wrap, and then cover with foil. Freeze for several months. When you are ready to use it, thaw it in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 375° and bake for 35-40 minutes. If it is covered with aluminum foil before cooking, Manicotti seems to become too dry.
store. Manicotti leftovers will be kept sealed in the refrigerator for 3-4 days, or you can close the lid and store in the refrigerator for 2-3 months. Reheat single servings in the microwave. The larger part can be heated in the oven.
What does manicotti go with?
If you like this chicken pasta, please check:
Course main course
Preparation time 8 minutes
Cooking time 35 minutes
Total time 43 minutes
Calories 341 kcal
Author Little Luna
- 14 pieces of Manicotti cooked according to packaging
- 2 cups skimmed ricotta ricotta
- 1 cup shredded parmesan cheese
- 1 cup shredded chicken
- 2 eggs
- 2 teaspoons oregano
- 1 can crushed tomatoes
- 1 teaspoon Italian seasoning
- 4-5 tablespoons grated Parmesan cheese
- 1/2 cup parmesan cheese
- Salt and pepper to taste
In a medium bowl, combine shredded chicken, ricotta, parmesan cheese, eggs and oregano. Season with salt and pepper and stir well.
Fill each Manicotti with ¼ cup of chicken mixture and place in a greased 9×13 pan. Continue to roll the manicotti until it’s all filled and put in the pot.
Add the crushed tomatoes to the saucepan and heat it over a low heat. Add Italian seasoning and grated Parmesan cheese, stir until heated and simmered.
Pour the crushed tomato sauce on the Manicotti and sprinkle with Parmesan cheese.
Bake at 350 degrees for 35-40 minutes.
The image of this recipe was retaken by Alicia, the contributor of The Baker Upstairs.
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