Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Not Really Mexican, Chicken Manicotti. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Not Really Mexican, Chicken Manicotti Recipe. Great recipe for Not Really Mexican, Chicken Manicotti. I was screwing around one day and wanted pasta, but I'm not a huge tomato fan.
You can have Not Really Mexican, Chicken Manicotti using 10 ingredients and 16 steps. Here is how you cook it.
Ingredients of Not Really Mexican, Chicken Manicotti
- Prepare 1 of manicotti shells (lg pasta shells work too).
- Prepare 2 can of chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,).
- Prepare 2 cup of shredded monterey jack cheese.
- Take 2 cup of shredded sharp cheddar.
- It’s 1 cup of sour cream (8oz).
- Make ready 1 of small onion, diced (optional and I did not add this time).
- You need 1 can of chopped green chilies (4oz).
- Take 1 can of condensed cream of chicken soup, undiluted (10.75oz).
- Prepare 1 cup of salsa.
- Take 2/3 cup of milk.
Pour remaining pasta sauce evenly over shells, covering completely.In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan.Stuff uncooked manicotti shells with chicken mixture.I had all of these ingredients in particular on hand so, I just went for it.
Not Really Mexican, Chicken Manicotti step by step
- Preheat oven to 350*.
- Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer).
- Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken..
- Drain chicken well and separate with a fork or your fingers..
- In a large bowl mix 1 1/2 cups monterey jack cheese, 1 1/2 cups cheddar cheese, sour cream, chilies and half the diced onion if you are using it into the chicken..
- Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion..
- Mix it all up with a fork..
- Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish.
- Drain manicotti and rinse under cold water. I found that if you lay them out on a cutting board or platter individually that they will not stick together so badly and will stuff easier..
- It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up…..
- …..then flip it around and do it again..
- As you fill the manicotti, add them to your baking dish until you are packed in. (I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done).
- Top with remaining salsa mixture..
- Cover with foil and bake at 350* for 30 mins.
- Remove the foil and now add the rest of your cheeses (1/2 C of cheddar and 1/2 C of monterey jack) and bake for another 10 mins or until cheese is melted (or browned like a real person eats it).
- This is the beauty of the entire pan..
Try not to peek under the foil while baking because the heat and steam helps soften the shells and cook the chicken and peeking impedes the process.Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.Place shells on pasta sauce in baking dish.
I prefer the rotisserie chicken and add a bit of minced jalapeño for added heat for my family.In a large bowl, combine the uncooked beef, beans, chili powder and oregano.This baked Manicotti recipe is creamy, cheesy, meaty, saucy, and deeply satisfying.It's stuffed with beef, Italian sausage, ricotta, mozzarella and Parmesan but I've also included recipe variations for Cheese Manicotti, Spinach Manicotti, Chicken Manicotti etc.In a bowl combine the ground beef, beans, chili powder, and oregano.
