Creamy Chicken Manicotti


Creamy Chicken Manicotti

Creamy Chicken Manicotti
25 Min

This is a heartier version of traditional manicotti. With the addition of chicken, broccoli and pimientos, I'm betting that my Creamy Chicken Manicotti will become your family's new favorite Italian dish!

What You'll Need

  • 1 (8-ounce) package manicotti shells
  • 2 (8-ounce) containers soft cream cheese with chives and onions
  • 2/3 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 (10-ounce) package refrigerated cooked and sliced chicken or 2 cups chopped cooked chicken
  • 1 (10-ounce) package frozen chopped broccoli, thawed and drained
  • 1 (4-ounce) jar diced pimientos, drained
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook manicotti shells according to package directions; drain well.
  2. In a medium saucepan, heat cream cheese and milk over medium-low heat until cheese melts. Stir in Parmesan cheese until smooth.
  3. In a large bowl, combine 3/4 cup cream cheese mixture, the chicken, broccoli, pimientos, and black pepper; mix well. Carefully spoon filling into 12 manicotti shells and place in baking dish.
  4. Pour remaining cream mixture over shells. Sprinkle with paprika then cover and bake 25 to 30 minutes, until heated through.

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I bought cooked frozen chicken chunks and chopped a little smaller. I steamed the fresh brocolli and then mixed all together. Very easy good.

This is my new family favorite. Used canned chicken because that's what I had. Used chicken broth instead of milk. Didn't have brocolli, used chopped spinach instead. All in all, one really tasty meal!

sounds yummy


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