Amy's Chicken Manicotti Recipe

Name: Amy's Chicken Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 4 cups (950 ml) shredded mozzerella cheese; 1 cup (225 ml) freshly sredded parmesan cheese; 1 30 oz (840 grm). container of ricotta cheese; milk, to thin cheese mixture; 1/2 cup (125 ml) water or more; 1 or more cloves of fresh minced garlic; 1 tsp (5 ml). parsley; 2 jars of your favorite spaghetti sauce; 1 box manicotti noodles; 2 tbsp (30 ml). butter or margarine

Servings: persons

2 boneless skinless chicken breasts
4 cups (950 ml) shredded mozzerella cheese
1 cup (225 ml) freshly sredded parmesan cheese
1 30 oz (840 grm). container of ricotta cheese
milk, to thin cheese mixture
1/2 cup (125 ml) water or more
1 or more cloves of fresh minced garlic
1 tsp (5 ml). parsley
2 jars of your favorite spaghetti sauce
1 box manicotti noodles
2 tbsp (30 ml). butter or margarine

1
Cube the chicken into bite size peices.
2
Heat up a skillet or frypan and add the butter, garlic and chicken.
3
Brown the chicken and cook until done on the inside.
4
In a separate pan add the spaghetti sauce, 1/2 cup (125 ml) of water and the cooked chicken; heat through, making sure that the sauce is a little watery so that it will cook the noodles in the oven.
5
If the sauce isn't watery enough add a little more water.
6
In a separate bowl add the ricotta cheese, 2 cups (475 ml) of the mozzerella cheese, parsley and 1/2 cup (125 ml) of the parmesan cheese.
7
Add milk if the mixture is too thick, but don't add too much as you don't want it to be liquid.
8
Fill the manicotti noodles with the cheese mixture (use a pastry bag to fill the noodles).
9
In a casserole pan (you may need more than one pan) add some of the sauce on the bottom of the pan (make sure to save enough of the sauce to cover the manacotti on the top).
10
Add the filled manicotti noodles on top of the sauce.
11
Top the manicotti noodles with the rest of the sauce.
12
Bake in the oven at 400 degrees (200 C.) for about 1 hour or until the noodles are done.
13
About 15 minutes before the manicotti is done top the dish with the rest of the mozzerella cheese and finish baking until the cheese is melted.
14
Finish by topping each serving with the rest of the fresh parmesan cheese.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 4 cups (950 ml) shredded mozzerella cheese, 1 cup (225 ml) freshly sredded parmesan cheese, 1 30 oz (840 grm). container of ricotta cheese, and more.

Yes, Amy's Chicken Manicotti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amy's Chicken Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions