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Wednesday, December 16, 2009

Chicken Manicotti

This recipe came from a Kraft magazine, I think. I like it because I don't have to precook the chicken or the pasta.

1 can condensed cream of chicken soup
1 1/2 cups water
1/4 pound (4 oz) Velveeta cheese, cut into 1/2-inch cubes
2 cups frozen broccoli florets
12 manicotti shells, UNCOOKED
1 pound boneless, skinless chicken breasts, cut into thin strips - UNCOOKED
1/4 cup grated parmesan cheese

Heat oven to 350 degrees. Microwave soup, water, and Velveeta in microwavable bowl on high for 3 minutes, or until Velveeta is melted and mixture is well blended, stirring after 2 minutes. Pour 1/3 of mixture into 13x9-inch baking dish. Set aside. Add broccoli to remaining soup mixture and stir.

Stuff manicotti shells with chicken; place in baking dish. Top with remaining soup mixture and parmesan; cover tightly with foil

Bake 45-50 minutes, or until manicotti is tender and chicken is done.

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