Tuesday, February 7, 2012

Shortcut Chicken Manicotti

Prior to this dish, the only manicotti I had ever had was stuffed with ricotta cheese.  This recipe opened my eyes to a whole new world of possibilities.  Aside from how delicious it is, what I love about it is that you don't have to cook the pasta or the chicken before assembly, which makes the prep SO much easier than traditional recipes.  I have been making it for years, and we all love it.

  • 1 can condensed cream of chicken soup
  • 1 1/2 cup water
  • 1/4 lb (4 oz) Velveeta Prepared Cheese Product, cut up
  • 2 cups frozen broccoli florets (I usually add more to increase the veggie content)
  • 12 manicotti pasta shells, uncooked
  • 1 lb boneless, skinless chicken breasts cut into 1/2 inch strips
  • 1/4 cup grated Parmesan cheese

  1. Preheat oven to 400 degrees Fahrenheit.  Mix soup, water, and Velveeta in microwavable bowl.  Microwave on high 3 minutes or until Velveeta is melted and mixture is well blended, stirring after 2 minutes.  Pour 1/3 of the soup mixture into the bottom of a 13x9 inch baking dish; set aside.  Add broccoli to remaining soup mixture.
  2. Stuff pasta (uncooked) with chicken strips; place in baking dish.  Cover completely with remaining soup/broccoli mixture.  Sprinkle with Parmesan cheese.  Cover with foil.
  3. Bake 45-50 minutes or until pasta is tender and chicken is cooked through.

Difficulty: Easy
Time: 15 minutes prep (stuffing the raw chicken into the uncooked pasta takes a bit of time, though not nearly as much as stuffing cooked pasta), 45-50 cooking
Source: Kraft Food and Family Magazine, Winter 2008

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