Parmesan Chicken Manicotti

2014-01-31
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I love manicotti but I was tired of only seeing spinach based recipes, so I thought, how should I use manicotti without any frozen spinach. I decided to stuff them with some shredded chicken, Parmesan and ricotta!

You’ll Need:

7 manicotti shells, cooked according to package
1 c ricotta cheese, part-skim
1/2 c shredded parmesan cheese
1 c shredded cooked chicken
1 egg
1 tsp oregano
salt and black pepper
1 can(s) italian style crushed tomatoes
2 Tbsp grated parmesan cheese
1 Tbsp chopped basil leaves
1/4 c parmesan cheese
6-8 basil leaves

Directions

1 In 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 cupful 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 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon 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 about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
5 Bake at 350 degrees F for 35 minutes or until hot and bubbly.

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