Chicken Alfredo Stuffed Manicotti

1. 1

   Bring chicken stock to a boil in a saucepan. Add chicken breasts. Cook until chicken can be easily pulled apart with a fork, about 30 minutes. Drain and cool until easily handled. Shred using 2 forks.

2. 2

   Preheat oven to 375 degrees F (190 degrees C).

3. 3

   Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until still firm to the bite, about 7 minutes. Drain.

4. 4

   Mix shredded chicken, 2 cups mozzarella cheese, cream cheese, mushrooms, green onions, and garlic together in a bowl. Pour in enough Alfredo sauce until filling has a thick and creamy consistency.

5. 5

   Spoon chicken filling into a piping bag, reserving about 1/2 cup of the filling in the bowl. Pipe filling into manicotti.

6. 6

   Mix remaining Alfredo sauce with reserved chicken filling in the bowl.

7. 7

   Arrange stuffed manicotti in a baking dish. Cover evenly with Alfredo sauce mixture until there are no dry spots. Sprinkle remaining 1 cup mozzarella cheese on top. Cover baking dish with aluminum foil.

8. 8

   Bake in the preheated oven until cheese is melted and sauce is bubbling, about 50 minutes. Remove aluminum foil and continue baking until cheese starts to brown, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.