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Chicken Manicotti with Chive Cream Sauce

Makes: 6 servings Yield: 6 (main-dish) servings
Prep 30 mins Bake 350°F 25 mins to 30 mins
Chicken Manicotti with Chive Cream Sauce
  • 12  packaged  dried manicotti shells
  • 1 8  ounce container  soft-style cream cheese with chives and onion
  • 2/3  cup  milk
  • 1/4  cup  grated Romano or Parmesan cheese
  • 2  cups  chopped cooked chicken (10 ounces)
  • 1 10  ounce package  frozen chopped broccoli, thawed and drained
  • 1/2 7  ounce jar  roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
  • 1/4  teaspoon  pepper
  •  Paprika

1. Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

2. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.

4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.

5. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.

From the Test Kitchen
  • Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.
Nutrition Facts (Chicken Manicotti with Chive Cream Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 396,
  • Fat, total (g) 18,
  • chol. (mg) 92,
  • sat. fat (g) 9,
  • carb. (g) 31,
  • pro. (g) 25,
  • sodium (mg) 257,
  • Percent Daily Values are based on a 2,000 calorie diet

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