Not Really Mexican, Chicken Manicotti Recipe

Name: Not Really Mexican, Chicken Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 manicotti shells (lg pasta shells work too); 2 can chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,); 2 cup shredded monterey jack cheese; 2 cup shredded sharp cheddar; 1 cup sour cream (8oz); 1 small onion, diced (optional and I did not add this time); 1 can chopped green chilies (4oz); 1 can condensed cream of chicken soup, undiluted (10.75oz); 1 cup salsa; 33/50 cup milk

Servings: persons

1
Preheat oven to 350*
2
Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer)
3
Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken.
4
Drain chicken well and separate with a fork or your fingers.
5
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.
6
Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion.
7
Mix it all up with a fork.
8
Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish
9
Drain manicotti and rinse under cold water.
10
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.
11
It's stuffin' time!
12
It is easier to stuff manicotti shells little by little and only halfway up....
13
.....then flip it around and do it again.
14
As you fill the manicotti, add them to your baking dish until you are packed in.
15
(I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done)
16
Top with remaining salsa mixture.
17
Cover with foil and bake at 350* for 30 mins
18
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)
19
This is the beauty of the entire pan.

1096

kcal

Calories

Fat

Carbs

124

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 1 manicotti shells (lg pasta shells work too), 2 can chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,), 2 cup shredded monterey jack cheese, 2 cup shredded sharp cheddar, and more.

Yes, Not Really Mexican, 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!

Not Really Mexican, Chicken Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions