Chicken Manicotti - BigOven 165600

Chicken Manicotti

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chicken Manicotti"

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I usually don't measure the chicken and I add different cheeses depending on what I have in the frige!


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1 package Cream cheese; softened
1 cup Sour cream
1/4 cup fresh parsley; minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 cups chicken; cooked, cubed
1 medium Onion; finely chopped
1 cup Mushrooms; finely chopped
1 tablespoon Butter
1 14-oz package Manicotti shells; cooked and drained
sauce Sauce
6 tablespoons Butter
6 tablespoons All purpose flour
1/4 teaspoon Salt
1 1/2 cups milk
12 ounces Monterey or cheddar cheese; shredded
4 tablespoons Parmesan cheese; shredded, divided
1/2 package Boursin cheese; softened

Original recipe makes 8



Par-boil shells until al dente. In a large mixing bowl, beat cream cheese until fluffy. Beat in sour cream, parsley salt and pepper. Stir in chicken, In a small skillet, cook onions and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells. In a large saucepan melt the butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 1/2 cups cheese and 2 tbs. parmasan cheese and boursin cheese just until melted.

Spread about 1/2 cup cheese sauce in each of the two greased 11x7x2 dishes. Top with stuffed shells and remaining sauce. Cover and bake 350 deg. for 25 min. Uncover; sprinkle with remaining cheeses. Bake 10-15 min longer or until bubbly and cheese is melted.

You can substitute the manicotta with lasagna if you prefer.


Added on Award Medal
Calories Per Serving: 747 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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